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Categories:Viewed: 10 - Published at: 9 years ago
Ingredients
- 4 tomatoes large
- 3 Hellmann's Real Mayonnaise dollops*
- 1 courgette
- 1 yellow pepper
- 1 onion
- 1 clove garlic
- 5 1/4 ounces veal minced, or turkey
- 9/16 cup quinoa
- 1 bunch basil
- 2 tablespoons olive oil
- pepper
Method
- Preheat the oven to 180 °C. Wash the tomatoes, cut off the top third and remove the flesh with a spoon. Sprinkle with salt inside the tomatoes and leave upside down on a clean cloth to drain. Rinse before using.
- Cook the quinoa for 12 minutes in a large saucepan of boiling salted water. Drain and reserve.
- Wash the courgettes and peppers, peel the onion and garlic and then finely chop.
- In a pan, brown the meat for 2 minutes in half of the olive oil. Add the vegetables and tomato flesh, season with pepper and cook 5 minutes over medium heat. Remove from the heat, add the quinoa and mix well.
- Arrange the tomatoes in an ovenproof dish and place the tomato hats on top, drizzle with the olive oil and bake for 20 minutes.
- Rinse the basil and shake dry, finely chop the leaves and mix them with the mayonnaise. Remove the tomatoes from the oven and allow to cool before serving with the basil mayonnaise
