Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 4 large beefsteak tomatoes

  3. 4 medium courgettes (zucchini)

  4. 2 orange bell peppers

  5. salt and pepper

  6. warm pita bread and low fat hummus, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C. Cut off the tops of the tomatoes and reserve. Scoop out the tomato pulp, chop and place in a bowl. Season the tomato shells, then turn them upside down on kitchen paper.

  2. Trim the courgettes and cut a V shaped groove lengthwise down each one. Finely chop the cut out courgette flesh and add to the tomato pulp. Season the courgettes shells and set aside.

  3. Halve the bell peppers. Leaving the stalks intact, cut out the seeds and discard. Season the bell pepper shells.

  4. To make the filling, soak the cracked wheat according to the instructions on the packet. Finely chop the cucumber and add to the reserved tomato pulp and courgette mixture.

  5. Finely chop the red onion, and add to the vegetable mixture with the lemon juice, herbs, olive oil, cumin and seasoning and mix together well.

  6. Mix the wheat with the vegetables and stuff into the tomato, courgette and bell pepper shells. Place the top on the tomatoes, transfer to a roasting tin and bake for 20 to 25 minutes until cooked through. Drain and serve.


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