Moroccan rice-stuffed tomatoes Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:35

Prep:

00:10

Cooking:

00:25

Nutrition per portion

RDA
Calories 211 kCal 11%
Fat 9g 13%
  -  Saturates 1g 5%

This mouth-watering Moroccan rice-stuffed tomatoe recipe is a healthy vegetarian option for lunch or dinner. These delicious tomato parcel are packed with a rice, red onion, pine nuts and spiced stuffing which is bursting with flavour. One tomato not only works out as 1 of your 5-a-day, it’s also only 211 calories – perfect if you’re calorie counting.

Ingredients

  • 4 large beef-steak tomatoes
  • 1tbsp olive oil
  • 1 courgette, coarsely grated
  • 2tbsp pine nuts
  • 1 red onion, peeled and finely chopped
  • 2tsp Ras el hanout spice mix
  • 6 dried apricots, finely chopped
  • 250g pack cooked flavoured rice
  • Few sprigs fresh mint, chopped

Method

  • Heat oven to 200C/gas mark 6. Slice the top off each tomato and use a teaspoon to scoop out flesh. Roughly chop the flesh from 2 tomatoes; discard rest.

  • Heat oil in a frying pan. Add courgette, pine nuts, onion, ras el hanout and apricots, cook for 5 mins. Stir in reserved tomato flesh, cook for 1 min.

  • Add rice and mint to pan. Stir, spoon into tomatoes. Top with lids and bake for 15-20 mins.

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Top Tip

Love the stuffing in this recipe? Use it to stuff peppers instead.