Cheesy Stuffed Tomatoes With Arugula Salad

Submitted by English_Rose

"Great as an appetizer or light lunch."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2

ingredients

• 2 large red ripe tomatoes
• 49.61 g fresh breadcrumbs
• 4.92 ml fresh dill, chopped
• 4.92 ml fresh parsley, chopped
• 1 garlic clove, minced
• 14.79 ml cheddar cheese, shredded
• salt & freshly ground black pepper
• 14.79 ml olive oil, plus extra
• olive oil, for rubbing
• 1 small red bell pepper
• 35.43 g arugula
• 4.92 ml lemon juice

directions

1. Preheat the oven to 400°F.
2. Scoop the insides of the tomatoes out leaving the tomatoes whole.
3. Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together. Stuff the tomatoes with the breadcrumb mixture.
4. Place the tomatoes on a baking sheet and cook in the oven for six minutes.
5. Heat a frying pan over a high heat. Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.
6. Place the pepper into a bowl, cover with plasic wrap and leave for 2-3 minutes.
7. Remove the plastic wrap, peel the pepper, discarding the charred skin, and slice into strips.
8. Place the pepper strips, arugula, olive oil and lemon juice into a bowl and mix together.
9. To serve, place the arugula and pepper salad onto a serving plate and place the roasted tomatoes on top.