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Spiced stuffed tomatoes recipe

Spiced stuffed tomatoes

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

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)

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Each serving contains

Energy
1730kJ 411.0kcal
21%
Fat
13g
low19%
Saturates
2g
low10%
Salt
1.6g
medium27%
Sugars
22g
medium25%

of the Reference intake

Carbohydrate 66.8gProtein 9.2gFibre 5.6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Put the tomatoes on a bakingtray and fill with stuffing. Replace the tops and bake for 18-20 mins.

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