Stuffed Summer Tomatoes
This flavorful stuffed tomato and courgette recipe is a wonderful way to enjoy a delicious and satisfying meal. The combination of savory rice, fragrant pesto, juicy tomatoes, and tender courgettes creates a dish that is both beautiful to look at and delightful to savor. With simple steps and minimal ingredients, this recipe is perfect for a quick and wholesome meal any day of the week.
— Constant Cookbook
Ingredients
- 250g pouch rice with mushrooms (Uncle Ben's or Rizazz)
- 3 tbsp pesto
- 4 large tomatoes
- 2 courgettes
- 1 tbsp olive oil
Instructions
- Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
- Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 375 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.62 milligram of sodium
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