Stuffed Tomatoes

Stuffed Tomatoes

Ingredients (serves 2)

Olive oil spray
1 onion diced
1 celery stick diced
1 clove of garlic crushed
1/4 cup quinoa
40g low fat ricotta cheese
2 tablespoons of fresh mint
2 tablespoons of currents
1 tablespoon of pine nuts or walnuts
6 medium comatose
4 slices of turkey double breast– shredded


1. Preheat oven to 180. Spray saucepan with oil. Add onion, celery and garlic. Cook stirring until light golden.Stir in the quinoa and 1/2 cup cater. Bring to boil. Cover and simmer for 8-10 minutes. Remove from heat and set aside, covered, for 5 minutes to steam. Stir in the mint currents, nuts , ricotta and turkey. Season with pepper.

2. Meantime, trim the top off each tomato to create a lid. Use a spoon to scoop out the flesh from the tomatoes. Place tomato shells in a baking dish.

3. Divide quinoa mixture amongst the tomatoes shells and top with the lids. Bake for 20 minutes or until the tomatoes are tender.

4. Serve with a side salad.

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