Baked Stuffed Tomatoes recipe | Vegetarian Recipes | Appetizer Snack Recipe | Flavour Diary

baked stuffed tomatoes flavour diary

Days fly isn't...when did summer came and went is a big doubt at my place...For us we can count on sunny hot days in summer but then officially Autumn has started last week and we can feel the chill breezes flowing with hide and seek playing sun. But the good thing about autumn is that you can see the beautiful shades of brown,yellow and red of nature.
Last week and weekend was bit busy with lot of acitivities to complete and i couldn't find anytime for grocessory shopping and top of it i was not willing to miss this bloghop too(missed last two mondays), so i just took the ingredients left out in the pantry and my stuffed tomatoes are ready to serve. Stuffing in tomatoes are easy to make and takes less than 10 mins to make it and rest is just baking for 20mins. I have stuffed with the ingredients in pantry so you can get all the veggies you like and make it more healthy.So lets check out the ingredients and the method to do.

How did it tasted: Juicy from tomatoes and yummy soft stuffings made of chickpea and light on tummy and perfect healthy snack/appetizer


Level: easy
Prep Time: 10mins
Bake time: 20mins
serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Tomatoes: 2 (large)
Stuffing:
Oil: 1 teaspoon
Spring Onion: 2 tablespoons
Corn: 2 tablespoons(used frozen)
Chickpea/Kabuli Chana: 3 tablespoons(canned or soaked and boiled)
Carrot grated: 3 tablespoons
Bread Crumbs: 3 tablespoons( +1 tablespoon for garnish)
Cheddar Cheese:2 tablespoons(+1/2 tablespoon for garnish)
Salt and Pepper/Chilli powder to taste

Garnish:
Bread Crumbs: 1 tablespoon (as desired)
Cheddar Cheese:1/2 tablespoon  (as desired)

Oil: 1 teaspoon (as desired)

Directions

Preheat your oven at 220C for 10 mins.Drizzle oil on the baking pan
In a pan add oil. once oil is hot add spring onion, grated carrot,corn fry for 20 secs and then add chickpea, salt pepper. Fry for more half a minute. Add bread crumbs, cheddar cheese and mix well.(Add more crumbs if required).
Cut the tomatoes in half and scoop out pulp. 
Stuff the chickpea mixture and place the stuffed tomatoes in the pan and top it up with bread crumbs and cheese.Drizzle some oil on it.
Cover the pan with foil and bake for 10mins. Remove the foil and bake again for 10mins or until cheese on top melts and turns light brown.Serve hot.

Stuffed Tomatoes is going to be part of  59 #foodiemonday #StuffedVegetables #bloghop recipes

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8 comments:

  1. love this quick and flavorful recipe

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  2. Nisa love the filling. Next time chickpeas its going to be.

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  3. Looks so beautiful and yummy Nisa. Loved the chickpea stuffing.

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  4. Wow Nisa..loved the stuffing and the clicks...they look delicious.

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  5. Nisaaaaa! coming after a long time here! missed quite a bit. Stuffed tomatoes looks great. Honestly I have never had nor prepared any stuffed veggies. Even when it is part of a buffet spread, I easily avoid it. I can't say it is not my cuppa as I have not tried but tomatoes and red pepper stuffed - is delightful to even see them! Should try my hand! Very neat picture!

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  6. Nisa! It's raining delicious tomato stuffed recipe ideas. Interesting idea of adding chickpeas into these yummy baked stuffed tomatoes.

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  7. Love it... so easy and delicious recipe

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