Stuffed beef tomatoes

Stuffed beef tomatoes

A celebration of the humble tomato! If you like spicy food, why not add some freshly grated ginger or red chilli to the mix :)

Prep time:
Cooking time:


  • 3 beef tomatoes
  • 80g ready to eat chestnuts
  • 40g green split peas, dry weight and 25g puy lentils, dry weight
  • 1 stick of celery
  • 45g plant-based cheddar style cheese
  • 1 garlic clove, peeled and chopped or grated
  • 1 vegetable stock cube
  • rapeseed oil spray
  • salt and freshly ground black pepper
  • 1 tsp fresh chives, chopped (optional)
  • Method

    Bring a pan of water to the boil, add the stock cube and split peas and lentils,  cook for 30 minutes.

    Whilst the split peas/lentils are cooking cut the tops off the beef tomatoes and scoop out the seeds and discard.  Finely chop the chestnuts and celery and preheat the oven to 190C, 375F, gas mark 5

    When the split peas are almost cooked, heat a frying pan and add a couple of sprays of the rapeseed oil and add the garlic and celery cooking for 3-4 minutes.

    Add 2 tablespoons of the cooking liquor from the split peas/lentils to the frying pan then drain the split peas/lentils and add them with the chopped chestnuts to the garlic and celery, stir well to combine and season with a little freshly ground black pepper and salt

    Place the tomatoes on a baking tray and fill with the split pea mixture, sprinkle over the cheese and bake in the oven for 20 minutes.  Serve hot or cold with some fresh chives sprinkled over the top (optional)