Stuffed Tomatoes with Cheesy Panko Topping

Name: Stuffed Tomatoes with Cheesy Panko Topping with arugula salad, fresh herbs & mashed potatoes
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Red onion; 6 piece Tomato; 10 g Fresh flat leaf parsley & chives; 200 g Seasoned minced meat blend; 50 g Panko breadcrumbs; 50 g Grated Gouda; 500 g Potatoes; 40 g Arugula & lamb's lettuce; 2 [Plant-based] milk; 1 tablespoon Olive oil; 2 teaspoon Mustard; 1 tablespoon [Plant-based] butter; 1 teaspoon Balsamic vinegar; ½ tablespoon Extra virgin olive oil; to taste Salt and pepper

with arugula salad, fresh herbs & mashed potatoes

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Did you know that arugula contains 5 times more calcium, vitamin A and iron than lots of other vegetables?

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

3 piece

Tomato

5 g

Fresh flat leaf parsley & chives

100 g

Seasoned minced meat blend

(May be present: Selderij, Soja, Gluten, Ei, Mosterd)

25 g

Panko breadcrumbs

(Contains: Tarwe)

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

250 g

Potatoes

20 g

Arugula & lamb's lettuce

Not included in your delivery

[Plant-based] milk

½ tablespoon

Olive oil

1 teaspoon

Mustard

½ tablespoon

[Plant-based] butter

½ teaspoon

Balsamic vinegar

¼ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3554 kJ

Calories849 kcal

Fat42.8 g

Saturated Fat17.8 g

Carbohydrate75.4 g

Sugar11 g

Dietary Fiber13.2 g

Protein36.2 g

Salt2.1 g

Trans Fat0.2 g

Potassium533.6 mg

Calcium33 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Colander

•Bowl

•Oven Dish

•Small Bowl

•Potato Masher

Cooking Steps

Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan for the potatoes. Finely chop or mince the onion. Cut the tops off of the tomatoes and scoop out the core and the flesh (see Tip). Season the insides of the tomatoes with salt, then transfer face-down to a sieve. Set aside so as to allow to drain. Finely chop the fresh herbs.

Tip: if preferred, you can add this to the mash later.

In a bowl, combine the mince with half each of the onion and cheese, along with three quarters of the panko. Season with salt and pepper, then knead well to combine. Stuff the tomatoes with this mixture and then transfer face-up to an oven dish. Combine the rest of the cheese and panko with the olive oil and a third of the fresh herbs. Top the tomatoes with this mixture and then bake in the oven for 25 - 30 minutes.

Meanwhile, wash or peel the potatoes and then cut into rough pieces. Boil for 12 - 15 minutes until done, then drain and set aside.

In a small bowl, combine the extra virgin olive oil with the balsamic vinegar and the rest of the onion. Season to taste with salt and pepper.

Mash the potatoes with the butter and a splash of milk, then stir in the mustard and the rest of the fresh herbs. Season to taste with salt and pepper (see Tip).

Tip: if you have nutmeg at home, add some to the mash as preferred.