Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) Recipe by Nikki Alicia
Cooking Instructions 1 Cook the lentils and quinoa as per packet instructions. Drain well. 2 In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine. 3 Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve 1 Cook the lentils and quinoa as per packet instructions. Drain well. 1 Cook the lentils and quinoa as per packet instructions. Drain well. 2 In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine. 2 In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine. 3 Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve 3 Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 4 ingredient banana pancakes Bread pudding Chicken Cacciatore Egyptian/Lebanese Okra (Bamia) Vegan/Vegetarian Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) 4 ingredient banana pancakes Bread pudding Chicken Cacciatore Egyptian/Lebanese Okra (Bamia) Vegan/Vegetarian Broccoli, Mushroom, Potato, Peas & Chickpea Curry (Vegan/Veg) Fired idle Green Rice Pasta with smoked salmon and cream Spring Onion Vada Spaghetti in meat balls Cream cones Stuff mirchi Masala Homemade Milk Mayo Carrot juice without sugar for weight lose Stuff lady's fingers masala Fired idle Green Rice Pasta with smoked salmon and cream Spring Onion Vada Spaghetti in meat balls Cream cones Stuff mirchi Masala Homemade Milk Mayo Carrot juice without sugar for weight lose Stuff lady's fingers masala