Vegetable Stuffed Tomatoes
Vegetable Stuffed Tomatoes are a delicious and healthy dish that can be served as an appetizer or main course. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of fiber, vitamins, and minerals, thanks to the variety of vegetables used.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
58 kcal
Protein
3 g
Carbs
10 g
Fat
1 g
Fiber
3 g
Ingredients
Tomato
400 gm (400g)
Carrot
0.25 cup, chopped (50g)
Green Peas
0.5 small cup (50g)
Cauliflower
0.25 cup, chopped florets (50g)
Broccoli
0.25 cup, chopped (50g)
Green Beans (Chopped)
0.25 small cup (25g)
Dried Basil
1 tsp (1g)
Dried Oregano
1 tsp (2g)
Chilli flakes
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Clove Garlic, Chopped
1 tsp (5g)
Instructions
Preparation
-Boil all chopped vegetables in water until it gets tender.
Cooking Steps
Preheat the oven to 375°F (190°C).
Cut off the tops of the tomatoes and scoop out the pulp and seeds.
In a mixing bowl, combine the boiled mixed vegetables, chopped garlic, red chili flakes, dried oregano, dried basil, and salt. Mix well.
Stuff the tomato shells with the vegetable mixture.
Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
Bake for 25-30 minutes until the tomatoes are soft and tender.
Serve hot.