This tasty stuffed tomatoes and pepper recipe from Slimming World is the perfect healthy option for meal times – without compromising on flavour.
Ingredients:
227g/8oz dried short grain rice
8 large tomatoes
1 small green pepper, deseeded and chopped
1 garlic clove, peeled
1 tsp dried parsley
½ tsp smoked paprika
salt and freshly ground black pepper
2 red peppers, halved and deseeded
75g pack watercress
Method:
Cook the rice according to the packet instructions until just tender. Drain.
Meanwhile, slice the tops off each tomato to make lids. Remove the middle from each tomato with a spoon and place all the seeds and pulp into a food processor. Add the green pepper, garlic, parsley, smoked paprika and seasoning and blitz to a purée. Take the blade out of the processor and stir in the drained rice.
Preheat the oven to 200°C/Gas 6.
Arrange the tomato shells and halved peppers, cut side up, in a large ovenproof dish or roasting tin. Spoon the flavoured rice into each, roughly a dessertspoonful in each tomato and 2 dessertspoonfuls into the peppers. Cover the peppers with some foil and replace the tomato lids on the tomatoes.
Roast the peppers and tomatoes in the oven for 15-20 minutes.
Leave to cool completely, cover and store in the fridge until required.
Slimming World Syns per serving:
Free on Extra Easy
Free on Green
10 Syns on Original
source
