Stuffed Tomatoes
This recipe for stuffed tomatoes with melty mozzarella, fragrant basil, and tangy red pepper is a delightful dish that brings together a medley of flavors and textures. It's a savory and satisfying meal that is sure to impress your dining companions. The vibrant colors and combination of fresh ingredients make this a visually appealing and tasty treat that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 6 really big tomatoes
- 2 balls of mozzarella
- 12 basil leaves
- 4 pieces cooked red peppers from a jar
- 2 tbsp pesto or red pesto
- 6 slices ciabatta or crusty bread, toasted and brushed with olive oil
Instructions
- Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
- Cut the mozzarella into chunks and snip or tear up the basil leaves.
- Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
- Put a few torn basil leaves into each one.
- Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
- Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Cook Time
20M
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 331 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.44 milligram of sodium
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