Paprika- and butter bean-stuffed tomatoes

Paprika- and butter bean-stuffed tomatoes

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 20 minutes
  • 30 minutes
  • Warwick First Lady Rosé 2015


  • 1 x 400 g butter beans can, drained
  • ½ lemon, juiced
  • 100 g olives, pitted and chopped
  • 2 garlic cloves, chopped
  • ½ t paprika
  • 2 caperberries, chopped
  • 3 T parsley, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 8 Woolworths slicing tomatoes 8, hollowed
  • Olive oil, for drizzling
  • Rocket, for serving

Cooking Instructions

Preheat the oven to 180°C.

Mix the beans, lemon juice, olives, garlic, paprika, caperberries and parsley and season to taste.

Stuff the tomatoes with the bean mixture, place on a baking tray and drizzle with olive oil. Bake for 20–30 minutes, or until tender but still firm. Serve with rocket or panfried pork sausages on the side.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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