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Stuffed Tomatoes with Lentil Caper Filling
Whole tomatoes filled with a savory lentil-caper-paprika mixture, oven-baked with cheese and parsley. Vegetarian, high-protein dinner better than meat.
20 min prep / 55 min total
186 kcal
7.1g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 1onion
- 30 mlolive oil
refined
- garlic
- 1carrot
- capers
- red sweet paprika
- salt
- black pepper
- 4tomatoes
large, for stuffing
- ½ cuplentils
- water
for cooking lentils
- parsley
- cheese
for topping
Instructions
Saute 1 chopped onion in 30ml refined olive oil with garlic until golden; add grated carrot, capers, red sweet paprika, salt and black pepper.
Scoop out the pulp from 4 tomatoes and blend it; add to the pan.
Stir in 1/2 cup lentils and enough water; cover and cook until tender.
Fold in parsley and spoon the mixture into the hollowed tomatoes.
Top with cheese and transfer any extra filling to a separate dish with cheese.
Bake at 180°C for 20- until bubbly.
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