Stuffed Lemons in the Oven

Stuffed Lemons in the Oven is a gluten free, dairy free, paleolithic, and primal side dish. This recipe serves 4. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 20 calories. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 20 people were glad they tried this recipe. If you have salt & pepper, basil leaves, anchovy, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoona

Instructions

1. 1

   Preheat your oven to 400 F / 215 C

2. 2

   Remove the ends of the lemons & discard them (dont cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls.

3. 3

   Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you dont want to break-into the rind)

4. 4

   Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper and a little drizzle of good olive oil. Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.

5. 5

   Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.

6. 6

   Remove from the oven and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!

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