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Bean-Stuffed Tomatoes

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Anonymous (not verified)
Ingredients
  Canned red kidney beans 15 Ounce, drained (1 can, 425 gram)
  Onion 1 Small, peeled, finely chopped
  Finely chopped blanched almonds 2 Tablespoon
  Chopped fresh sage 1 Teaspoon
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Whole meal breadcrumbs 2 Tablespoon
  Parsnip 1 Small, peeled and grated
  Salt To Taste
  Freshly ground black pepper To Taste
  Tomatoes 4 Large (Mediterranean variety / 8 medium size)
  Olive oil 1 Tablespoon
Directions

1. Mix the beans with the onion, almonds, sage, garlic, breadcrumbs, grated parsnip and seasonings.
2. Cut the tops off the tomatoes and carefully hollow them out. Fill each with the bean mixture.
3. Stand the stuffed tomatoes upright in a lightly greased ovenproof dish. Brush with a little oil.
4. Bake in a preheated seven for 15-20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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