Tomatoes Stuffed With Bean Sprouts
|Bean sprouts||1 1⁄2 Cup (24 tbs) (Cup Equals Teacup)|
|Chopped spring onions||2 Tablespoon|
|Finely chopped green chilies||1⁄2 Teaspoon|
|Shredded cabbage||1 Cup (16 tbs) (Cup Equals Teacup)|
1. Cut the tops of the tomatoes. Scoop out the centres and chop them. Drain the shells.
2. Heat the oil, add the sprouts and spring onions and cook for 2 to 3 minutes. Add the chopped tomato (from centres), green chilli, cabbage and salt and cook for 1 minute.
3. Fill the tomato shells with this mixture.
4. Bake in a hot oven at 200° C for 10 minutes.