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Baked Gluten Free Stuffed Tomatoes

We first eat with our eyes then taste the food, so presenting food in different forms has a huge positive impact for kids at meal times. Sometimes it could be the make or break of a dish if presented in a particular way. I remember my Mum making some thing similar to this when I was a kid except she used meat and rice in her dish. I wanted to re create my childhood memory sans the meat and rice, making a vegetarian version. These are quick and easy to make filled with plant based protein from the lentils and cheese whether it be vegan or vegetarian. I used ripe beef organic tomato but you could easily use capsicum as well for a different flavor. I absolutely loved the texture of the lentils and all the flavors combined. Kids found it a novelty to be eating out of a tomato which was a rather big win around our dinner table.


[ingredients title=”Ingredients”]

  • 250g Mushrooms chopped
  • 400g Cooked lentil,
  • 100g Ricotta cheese
  • 100g Feta
  • 1 Garlic Clove
  • 150g Tomato Sauce
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • Salt and pepper


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