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

Nutrition per serving

  • kcal 331
  • fat 16g
  • saturates 7g
  • carbs 33g
  • sugars 8g
  • fibre 4g
  • protein 16g
  • salt 1.44g

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.