Stuffed Tomatoes

Approx 325 Calories per serve (Approx 51gms Carbs, 10gms Fat, 13gms Protein)
I was shocked with this concoction.. it had been gooood!!!


  • 8 Tomatoes (cut off super and spoon out seeds)
  • 200 gms Broccoli (finely chopped)
  • 1 Medium Zucchini (grated)
  • 300 grms Canned Chickpeas
  • 20 gms raw lentils (cooked to packet instructions)
  • 50 gms raw quinoa (cooked to packet instructions)
  • 1 Medium Onion (finely chopped)
  • 1 clove (crushed)
  • 1 tbs vegetable oil
  • 3 gms cheese Cheese (I used vegetarian Parmesan)
  • 60 gms Feta fragmented (I used vegetarian coconut Feta)
  • The Spices/Herbs
  • 1 tsp Sweet Paprika
  • 2 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Chili Flakes
  • 3 tsp Dried Oregano


  1. Cook the lentils and quinoa as per packet directions. Drain well.
  2. In the in the meantime heat kitchen appliance to 180°C. Spray a non-stick cooking pan with vegetable oil and warmth. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook till onion is soft. Add the broccoli and cook till soft. take away from heat and hack broccoli into fine items. Add the stewed quinoa, zucchini, stewed lentils, chickpeas, cheese and feta. Season with salt and pepper and stir to mix.
  3. Cut a skinny slice off the highest of the tomatoes, keeping the super. Hollow the tomatoes employing a teaspoon. Fill the tomatoes with the broccoli mixture and move firmly. high with cheeses and replace super. Bake for twenty minutes. Serve

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