Low FODMAP Stuffed Tomatoes
These low FODMAP stuffed tomatoes with herbed grains are perfect as a side dish or a light meal. A vegan, colorful, easy recipe with different combinations.
Servings: 3 people
- 6 tomatoes common
- 12 tbsp millet uncooked
- 6 tbsp chives fresh
- 6 tsp oregano dried
- Pinch of salt
- Drizzle of olive oil
Preheat the oven to 400°F | 200°C.
Cut the top off each tomato to form a lid and gently scoop out the central pulp and seeds with a spoon or a small knife. Chop the pulp with seeds and mix with the uncooked millet, chives, oregano and salt to taste.
Refill the tomatoes and transfer to an ovenproof dish that will just hold them. Sprinkle with olive oil. Return the lids and bake in the pre-heated oven for 45 minutes.
Tips for different combinations
- red bell peppers You can stuff 3 red bell peppers. Cut bell peppers in half, take off the seeds and fill with one or two tomatoes (chopped in little squares) and the rest of the ingredients mentioned above.
- eggplants You can stuff 3 eggplants. Just be careful not to eat more than 2,540z | 75g of eggplant per meal. For the filling, use one or two tomatoes chopped in little squares and the ingredients mentioned above. Before adding the filling, cut the eggplant in half and make several cuts on the flesh with a sharp knife. This way it will cook better.
- Herbs: basil+mint OR parsley+thyme. If you don't have fresh herbs, you can combine one fresh herb with one dried.
- Grain: quinoa OR gluten free corn couscous. Raw quinoa or corn couscous are great options for stuffing. They will both taste amazing and easily cook inside the tomatoes.
- Optional toppings (I prefer without but you can add if you prefer): gluten free breadcrumbs OR low FODMAP grated cheese like cheddar or mozzarella. If you choose to add toppings, don't put the tomato lid after filling.