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Recipes
Stuffed Tomatoes

Stuffed Tomatoes

Serves:
3
Course:
Lunch, Snack, Starter
Cook:
20 mins

Credited to: A member

Print recipe

Nutritional Information

  • KCal
    338
  • Protein (g per Serving)
    14.6
  • Carbohydrates (g per Serving)
    20.7
  • Fibre (g per Serving)
    5
  • Fat Contents (g)
    22.5

Ingredients

  • 6 medium tomatoes
  • 30g (1oz) butter
  • 1-2 mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 85g (3oz) bacon, chopped
  • 30-60g (1-2oz) grated cheese
  • Seasoning
  • 60g (2oz) gluten free bread*, sliced
  • Fat for frying

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Wipe tomatoes and cut a slice from the rounded end (not stalk end – they stand better this way) and scoop out with a teaspoon and chop

  2. Heat butter and fry mushrooms, onion and bacon for a few minutes

  3. Add cheese, seasoning and tomato pulp

  4. Pile into tomato cases, put into dish and bake for 10 minutes

  5. Add tomato ‘lids’, and cook for a further 5 minutes

  6. Meanwhile fry the bread in the fat until crisp and golden brown

  7. Lift tomatoes onto the fried bread and serve