Mexican-Style Stuffed Tomatoes

Mexican-Style Stuffed Tomatoes

You'll need large tomatoes for this, so use the beef variety in the summer when they're in season. If you can’t find them, swap the tomatoes for peppers, and if you like the sound of this recipe, check out ‘The Simple Plant-based Cookbook’ by Merchant Gourmet available from Amazon.
Total Time
46 Minutes
6 large beef tomatoes
3 tbsp of olive oil, plus extra for drizzling
1 medium onion, finely chopped
1 tsp of tomato purée
1 x 250g pouch of Merchant Gourmet Spicy Mexican-Style Grains
A small handful of parsley, finely chopped
Zest and juice of 1 lemon
Salt and black pepper
To serve
Green salad
Step 1

Preheat the oven to 200°C (180°C Fan)/Gas mark 6.

Step 2

Cut the tops off the tomatoes and carefully scoop out the soft pulp into a bowl, chopping up any larger pieces (reserve the tops).

Step 3

Heat the oil in an ovenproof frying pan or shallow casserole dish over a medium heat and fry the onion for 5-7 minutes until soft. Stir in the tomato pulp, tomato purée and grains.

Step 4

Remove the casserole from the heat and stir in the coriander, parsley and lemon juice and zest and season with salt and black pepper.

Step 5

Fill each tomato shell with the grains mixture until the frying pan is empty, then place the tomatoes, with their tops back on, in the frying pan. Drizzle with oil and roast in the oven for 30 minutes until the tomatoes are soft and blistered on top.

Step 6

Serve with a green salad.

Recipe Courtesy Of Merchant Gourmet's new cookbook: The Simple Plant-Based Cookbook. All the recipes are easy to follow, use simple ingredients, are healthy and nutritious, and are designed to help save the planet, one plant-based meal at a time.

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