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Stuffed tomatoes

Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them

  • Prep: 40 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 331
  • Carbohydrates 33
  • Saturated Fat 7
  • Sugar 8
  • Protein 16
  • Fat 16
  • Fibre 4
  • Salt 1.44

Nutrition per serving

  • Calories 331
  • Carbohydrates 33
  • Saturated Fat 7
  • Sugar 8
  • Protein 16
  • Fat 16
  • Fibre 4
  • Salt 1.44

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

Method

  1. 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.

  2. Cut the mozzarella into chunks and snip or tear up the basil leaves.

  3. Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.

  4. Put a few torn basil leaves into each one.

  5. 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.

  6. 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.

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