Cheesy Stuffed Tomatoes With Arugula Salad

Great as an appetizer or light lunch.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  large red ripe tomatoes
• 1 3⁄4 ounces  fresh breadcrumbs
• 1  teaspoon fresh dill, chopped
• 1  teaspoon fresh parsley, chopped
• 1⁄2 garlic clove, minced
• 1  tablespoon cheddar cheese, shredded
•  salt & freshly ground black pepper
• 1  tablespoon olive oil, plus extra
•  olive oil, for rubbing
• 1  small red bell pepper
• 1 1⁄4 ounces arugula
• 1  teaspoon 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.