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Cooking is a type of art and also there are many different types of cooking that you can discover. You can come to be a gourmet chef or you can just try to understand the art of cooking great dishes within your house. Lots of jobs in the office utilize cooks, prep-cooks as well as managers that also supervise chefs. We hope this Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating) recipe can help make you a better cook.

Prepare Tomatoes (cut off tops and spoon out seeds).
You need Broccoli (finely chopped).
Prepare Medium Zucchini (grated).
You need to prepare Canned Chickpeas.
You need to prepare raw lentils (cooked to packet instructions).
Prepare raw quinoa (cooked to packet instructions).
Prepare Medium Onion (finely chopped).
Provide Garlic Clove (crushed).
Provide Olive Oil.
Provide Parmesan Cheese (I used Vegan Parmesan).
Prepare Feta Crumbled (I used Vegan coconut Feta).
You need to prepare The Spices/Herbs.
Prepare Sweet Paprika.
Use Salt.
Prepare Ground Black Pepper.
Prepare Chili Flakes.
You need Dried Oregano.

Cook the lentils and quinoa as per packet instructions. Drain well..
In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine..
Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve.

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