Hot Stuffed Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a little bit of a variation on stuffed bell peppers. Do not overcook this dish, as the tomatoes will collapse and lose some of their flavor. You can leave out the peanuts if you wish.


  • 4 large ripe tomatoes
  • 14 oz/400 g canned cooked lentils, rinsed and drained


Preheat the oven to 400°F/200°C. Put the lentils into a food processor and whiz enough to break them down. Then put them into a bowl and mix with the paneer.

Cut the tops off the tomatoes and scoop out and reserve the flesh.

Heat a little vegetable oil in a heavy-bottom