Spiced stuffed tomatoes recipe
For a vegan meal idea that's delicious and easy to make, look no further than these juicy stuffed tomatoes. Filled with warming harissa, raisins and courgette, and served with a cinnamon and allspice rice, this dinner idea for two is ideal for busy weeknights.
See method- Serves 2
- 15 mins to prepare and 35 mins to cook
- 411 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 1½ red onions, 1 sliced, ½ chopped
- 50g basmati rice
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ vegetable stock pot, made up to 200ml
- 2 beef tomatoes
- 1 small courgette, diced
- 1 tsp harissa paste or tomato purée
- 2 garlic cloves, finely chopped
- 60g breadcrumbs
- 30g raisins
- 10g fresh flat-leaf parsley, chopped, plus extra to serve
- 1 lemon, zested and juiced
- 2 tbsp yogurt (optional)
Each serving contains
- Energy
- 1730kJ 411.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 22g
of the Reference intake
Carbohydrate 66.8gProtein 9.2gFibre 5.6g
Method
- Heat 1 tbsp oil in a pan and add the sliced onion and ¼ tsp black pepper. Cook for 10 mins, then stir in the rice and spices. Cook for 1 min. Add the stock, cover and simmer for 20 mins until the rice is tender; stand for 5 mins.
- Meanwhile, cut a 2cm slice off the top of each tomato and set aside. Scoop the pulp into a sieve set over a bowl. Drain and discard any excess liquid; chop the remaining pulp.
- Heat 1 tbsp oil in a frying pan over a medium heat and fry the chopped onion for 3-4 mins. Add the courgette and tomato pulp and fry for 5-7 mins until the vegetables have softened and are beginning to char. Stir through the harissa or tomato purée, add the garlic and fry for 1 min. Transfer to a bowl and add the breadcrumbs, raisins, parsley, lemon zest and juice. Season and mix well to form a stuffing that holds its shape, adding water if needed.
- Put the tomatoes on a bakingtray and fill with stuffing. Replace the tops and bake for 18-20 mins.
- See more Vegan recipes
