Corn stuffed tomatoes
At a glance
| Servings: | 2 |
| Prep time: | 15 minutes |
| Cook time: | 30 minutes |
| Total time: | 45 minutes |
| Meal type: | Main Dish |
| Allergy list: | Vegan, Vegetarian |
| Misc: | Serve Hot |
| Region: | Worldwide |
| Description: | Beef tomatoes make a light and tasty meal. |
| Submitted by: | Dagni |
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Imperial | Metric | USA- 2 large beef tomatoes
- 2 tablespoons meat free vegetarian mince
- 3 tablespoons canned sweetcorn
- 1 tablespoon olive oil
- half a teaspoon mixed herbs
- 1 medium slice bread (day old, diced)
- 1 tablespoon fresh parsley (chopped)
Directions
Step 1
Preheat the oven to 200C. Cut the tops off the tomatoes and put aside. Using a spoon, scoop out the seeds to leave a hollow shell.
Step 2
Mix all the other ingredients and divide the stuffing between the tomatoes.
Step 3
Put the tomato tops back on and bake for 20-30 minutes.
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