Roasted Pepper & Goat's Cheese Stuffed Tomatoes
These stuffed tomatoes are a delightful combination of baby spinach, roasted red peppers, toasted pine nuts, and flavorful goat's cheese. The vibrant colors and rich flavors make this dish a wonderful addition to any meal. Enjoy the warm, cheesy filling as it melds beautifully with the juicy tomatoes, creating a satisfying and delicious experience with every bite.
— Constant Cookbook
Ingredients
- 25g pine nuts , plus 2 tbsp extra for sprinkling
- 225g pack baby leaf spinach
- 200g roasted red peppers , drained and diced
- 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
- 6 large beef tomatoes
Instructions
- Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
- Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
- Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat’s cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.
Yield
Serves 6
Nutrition
- Calories: 206 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.36 milligram of sodium
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