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Stuffed summer tomatoes

A packet of rice can be the perfect meal solution at the end of a busy day

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 375
  • Carbohydrates 49
  • Saturated Fat 3
  • Sugar 10
  • Protein 13
  • Fat 15
  • Fibre 4
  • Salt 1.62

Nutrition per serving

  • Calories 375
  • Carbohydrates 49
  • Saturated Fat 3
  • Sugar 10
  • Protein 13
  • Fat 15
  • Fibre 4
  • Salt 1.62

Ingredients

  • 250g pouch rice with mushrooms (Uncle Ben’s or Rizazz)
  • 3 tbsp pesto
  • 4 large tomatoes
  • 2 courgettes
  • 1 tbsp olive oil

Tip

Make some juice
Don’t waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka.

Method

  1. 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.

  2. 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.

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