Tomatoes stuffed with mini vegetables recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 147 calories / serving
  • Healthy
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Use a sharp knife to level off the bottoms of the tomatoes so that they can stand up on a flat surface. Heat the olive oil in a large frying pan set over a medium heat until hot. Sweat the onion for 5-6 minutes, stirring frequently.

Add the eggplant and red pepper and continue to cook for 6-7 minutes until the eggplant is soft. Remove from the heat and season to taste. Stir through the parsley. Spoon into the insides of the tomatoes. Arrange in lines on serving plates and replace the tops before serving.

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  • Ingredients

  • 6 beef tomatoes, tops removed (but reserved) and insides scooped out
  • 50ml olive oil
  • 2 eggplant, de-seeded and diced
  • 2 red peppers, de-seeded and diced
  • 1 onion, finely chopped
  • small handful of parsley leaves, finely chopped
  • salt
  • pepper
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  • Energy 618kj 147kcal 7%
  • Fat 7.1g 10%
  • Saturates 1.2g 6%
  • Sugars 16.6g 18%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 18g Protein 4.1g Fibre 8.6g

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