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Moroccan beef stuffed tomatoes
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1 onion, chopped
400g pack lean minced beef
1 tbsp ras el hanout seasoning
8 large Jack Hawkins tomatoes
1 beef stock cube
250g pouch Love Life Spelt, Quinoa, Red Rice & Wild Rice
1. Preheat the oven to 200°C, gas mark 6. Fry the onion, minced beef and seasoning in a saucepan to brown.
2. Meanwhile, cut the tops off the tomatoes and scoop out the flesh, leaving a 1cm border around the edges, and place on a baking tray.
3. Add the tomato pulp to the minced beef with the stock cube and cook for 15 minutes. Stir in the grains and season to taste.
4. Fill the tomatoes with the mince and bake for 10 minutes until just soft. Serve sprinkled with parsley and a fresh side salad.
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This recipe was first published in August 2015.