Le Foodist Paris Cooking Class

How To Easily Make Veggie-Stuffed Tomatoes In Only Ten Steps

Veggie-stuffed tomatoes (for four servings) :

Preparation : 10 minutes

Cooking : 30 minutes


  • 4 large tomatoes
  • 170g mix cereals and dried vegetables
  • 1 small bell pepper
  • 1 small zucchini
  • 1 garlic clove
  • 1 shallot
  • Parsley
  • Olive oil
  • Salt
  • Pepper


  • Preheat oven to 180 ° C / 350 ° F (thermostat 6).
  • Rinse tomatoes, cut out the top and hollow out each tomatoe. Keep both tomato caps and flesh aside.
  • Peel zucchini and cut them into small cubes.
  • Cut bell pepper finely and chop the garlic, shallot and parsley finely.
  • Bring water to a boil and add the mix of cereals and dried vegetables. Cook for 10 minutes then drain and season with salt and pepper.
  • In a pan, heat oil and brown both chopped onions and garlic.
  • Add zucchini, bell pepper and tomato flesh.
  • Cook for 5 minutes and stir from time to time.
  • Add chopped parsley and the mix of cereals and dried vegetables. Stir gently.
  • Stuff the tomatoes and put their caps back !
  • Put the stuffed tomatoes in a gratin dish, add a drizzle of olive oil and bake for 20 to 25 minutes, done !

Personal tips

A rosé is highly recommended with veggie-stuffed tomatoes !