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Mediterranean-Style Quinoa Stuffed Tomatoes Recipe

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Ingredients

Adjust Servings:
4 tomatoes
salt
pepper
oil
1 onion
110 g green beans
1 carrot
110 g sweetcorn
1/2 pepper
100 ml water
300 g cooked rice
110 g cheddar cheese
parsley

Nutritional information

278.7
Calories
89 g
Calories From Fat
9.9 g
Total Fat
6 g
Saturated Fat
28.9 mg
Cholesterol
273.2 mg
Sodium
37.7 g
Carbs
3.9 g
Dietary Fiber
7 g
Sugars
11.4 g
Protein
348g
Serving Size

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Mediterranean-Style Quinoa Stuffed Tomatoes Recipe

Features:
    Cuisine:

    Stuffed Tomatoes

    • 51 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Stuffed Tomatoes, Stuffed Tomatoes, Stuffed Tomatoes


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    Steps

    1
    Done

    Preheat the Oven to 220c/Gas 7. Cover a Chopping Board With Kitchen Paper.

    2
    Done

    Slice the Tops Off the Tomatoes and Scoop Out the Flesh and Seeds. Season the Insides of the Tomatoes and Place, Cut-Side Down, on the Prepared Board. Set Aside.

    3
    Done

    Spray a Large, Non-Stick Frying Pan With Oil and Place Over a Medium Heat. Add the Onion, Beans, Carrot, Sweetcorn and Red Pepper and Stir-Fry For 3-4 Minutes. Add the Water or Stock and Bring to the Boil Over a High Heat. Reduce the Heat and Cook, Stirring, For 3-4 Minutes.

    4
    Done

    Add the Rice to the Pan and Mix Well. Cook For 3-4 Minutes, Until the Mixture Is Piping Hot. Season Well and Remove from the Heat.

    5
    Done

    Place the Tomatoes, Cut-Side Up, on a Baking Sheet and Fill With the Rice Mixture. Sprinkle Over the Cheese and Place in the Oven For 12-15 Minutes. Scatter the Parsley Over the Top of the Tomatoes and Serve Immediately.

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    Mason Patel

    Curry king known for his rich and aromatic Indian dishes.

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