Tomatoes Stuffed With Vegetables

Tomatoes Stuffed With Vegetables


20 mins 


20 mins 


Delicious tomatoes, stuffed with vegetables and Hellmann's mayonnaise


  • 4 large tomatoes
  • 3 dollops Hellmann's Real Mayonnaise
  • 1 courgette
  • 1 yellow pepper
  • 1 onion
  • 1 clove garlic
  • 150 g veal mince or turkey
  • 100 g quinoa
  • 1 bunch basil
  • 2 tablespoons olive oil
  • pepper

  1. Amount per Serving
Title Amount per Serving
Energy 304.46 kcal
Protein 13.65 g
Sugar 13.72 g
Fibre 3.42 g
Fat 15.22 g
Saturated fat 3.95 g


  1. Preheat the oven to 180 °C, 170°C fan, Gas mark 4.

  2. Wash the tomatoes, cut off the top third and remove the flesh with a spoon. Sprinkle with salt inside the tomatoes and leave upside down on a clean cloth to drain. Rinse before using.

  3. Cook the quinoa for 12 minutes in a large saucepan of boiling salted water. Drain and reserve.

  4. Wash the courgettes and peppers, peel the onion and garlic and then finely chop.

  5. In a pan, brown the meat for 2 minutes in half of the olive oil. Add the vegetables and tomato flesh, season with pepper and cook 5 minutes over medium heat. Remove from the heat, add the quinoa and mix well.

  6. Fill the tomatoes and arrange in an ovenproof dish. Place the tomato hats on top, drizzle with the olive oil and bake for 20 minutes.

  7. Rinse the basil and shake dry, finely chop the leaves and mix them with the mayonnaise. Remove the tomatoes from the oven and allow to cool before serving with the basil mayonnaise