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Stuffed Tomatoes Recipe

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Stuffed Tomatoes Recipe

Prep Time: Cook Time:


  • Mustard seed, ground | 2.00 tbsp
  • Red wine vinegar | 1.00 tbsp
  • Sweet Green peppers, raw | 1.00 medium
  • Spring onions | 4.00 medium 4-1/8" long
  • Tomatoes, red, raw | 4.00 medium whole 2-3/5" dia
  • Couscous, dry | 0.50 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 130.97 mg

Fat per serving: 1.61 g

Saturated fat per serving: 0.14 g

Protein per serving: 5.19 g

Sodium per serving: 51.08 mg

Cholesterol per serving: 0.00 g


  1. Grill, peel and deseed the pepper; diagonally slice the spring onion; set them aside. Preheat the oven at a temperature of 400*F.
  2. In a bowl, put couscous, and then pour over enough boiling water to cover, stir and set aside for about 10 minutes. At the same time, cut the top of each tomato away. Core and deseed carefully, reserving the tomato flesh. According to your taste, season and then spoon the mixture inside each tomato. Place the lid at top of each tomato.
  3. In a small roasting tin, put tomatoes and cook in oven for 30 minutes.
  4. Serve with mixed herb salad and garnish with dill.

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