Cheesy Stuffed Tomatoes With Arugula Salad

1. 1

   Preheat the oven to 400F.

2. 2

   Scoop the insides of the tomatoes out leaving the tomatoes whole.

3. 3

   Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together.

4. 4

   Stuff the tomatoes with the breadcrumb mixture.

5. 5

   Place the tomatoes on a baking sheet and cook in the oven for six minutes.

6. 6

   Heat a frying pan over a high heat.

7. 7

   Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.

8. 8

   Place the pepper into a bowl, cover with plasic wrap and leave for 2-3 minutes.

9. 9

   Remove the plastic wrap, peel the pepper, discarding the charred skin, and slice into strips.

10. 10

    Place the pepper strips, arugula, olive oil and lemon juice into a bowl and mix together.

11. 11

    To serve, place the arugula and pepper salad onto a serving plate and place the roasted tomatoes on top.

* Per serving · 4 servings · Values may vary.