Provençal stuffed tomatoes
Hearty beef tomatoes take centre stage in this Med-style supper
SERVES 4 READY IN ABOUT I HOUR
2 rashers back bacon, all visible fat removed, cut into small pieces
1 small onion, finely chopped
1 courgette, cubed
1 red pepper, deseeded and finely chopped
2 garlic cloves, finely chopped
100g dried risotto rice
2 tsp dried herbes de Provence
300ml chicken stock
8 beef tomatoes
A handful of fresh flat-leaf parsley, roughly chopped, reserving some to garnish
800g baby new potatoes, thickly sliced
Sea salt and freshly ground black pepper
400g green beans, boiled, to serve
1 Place a pan sprayed with Frylight over a medium-low heat. Add the bacon, onion, courgette and pepper and cook for 5 minutes, stirring occasionally, until softened. Add the garlic, rice and dried herbs and cook for a further minute. Stir in the stock, bring to a simmer and cook for 10 minutes.
2 Meanwhile, preheat your oven to 220°C/fan 200°C/ gas 7. Slice the tops off the tomatoes and set to one side. Carefully scoop out the tomato seeds and pulp and reserve, then remove the cores. Roughly chop the seeds and pulp and add to the rice mix. Cook for 5 minutes, stirring, until the liquid is almost absorbed and the rice is tender. Remove from the heat and stir in the parsley.
3 Place the tomatoes in 2 shallow baking dishes and spoon in the rice mixture. Replace the tomato tops.
4 Spray a baking tray with Frylight, scatter over the potatoes and season. Bake the tomatoes, with the potatoes on the shelf below, for 25-30 minutes, or until the potatoes are golden and cooked through and the tomatoes are soft. Garnish the tomatoes with the reserved parsley and serve with the potatoes and beans
Syns per serving: Extra Easy FREE
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