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Stuffed Tomatoes
- RECIPE MAKES: Serves: 4
- PREP TIME: 10min
- COOK TIME: Approximately 25min
Method
Step 1
Ensure oven racks are in lower middle position; preheat oven to 180 C.
Step 2
Set hollowed out tomatoes upside down on paper towel and allow to drain.
Step 3
Meanwhile, combine feta, roasted capsicum, garlic and oregano in a medium bowl; season with black pepper and gently stir to combine.
Step 4
Evenly divide feta mixture to fill tomatoes; place in baking dish, right side up and drizzle with olive oil.
Step 5
Bake untill tomatoes are ”slightly wrinkled” and the filling is warm; approx. 25mins.
Step 6
Serve warm.Refer to labels for allergen and other product information.
Top tip:
Accompany with your low protein favourite salad.
Ingredients
- 4 ripe firm medium tomatoes, cored and hollowed
- ¾ cup Bio cheese feta (my® life), crumbled
- 2 roasted peppers from a jar, chopped (Woolworths or Coles)
- 2 medium cloves garlic, minced
- 1 tsp oregano, dried
- ¼ tsp black pepper, ground
- ½ tbsp olive oil
