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🍽️ Stuffed beefheart tomatoes with vegetable and breadcrumb filling

494 kcal · 30 min · 4 servings

Ingredients

• 8 oxheart tomatoes
• salt
• pepper (from the mill)
• 1 red bell pepper
• 2 tbsp capers
• 4 tbsp pitted black olives
• 8 anchovy fillets
• 150 g cherry tomatoes
• 75 g rye wholemeal bread (from the previous day)
• fat (for the dish)
• 10 tbsp olive oil
• 50 g parmesan

Instructions

1. 1. Preheat the oven to 230 degrees Celsius with top and bottom heat.
2. 2. Wash the tomatoes thoroughly under running water.
3. 3. Cut off the top lid of the tomatoes.
4. 4. Carefully scoop out the inside of the tomatoes with a spoon.
5. 5. Season the hollowed tomatoes with salt and pepper.
6. 6. Wash the bell peppers and cut them in half.
7. 7. Remove the seeds from the bell peppers.
8. 8. Place the bell peppers cut-side down on a baking sheet lined with baking paper.
9. 9. Bake the bell peppers in the hot oven for 5 to 8 minutes.
10. 10. Remove the bell peppers when the skin starts to brown and blister.
11. 11. Cover the hot bell peppers with a damp kitchen towel.
12. 12. Let the bell peppers rest briefly so the skin loosens.
13. 13. Peel off the skin from the bell peppers.
14. 14. Dice the removed tomato flesh into small cubes.
15. 15. Drain the capers, olives, and anchovy fillets well.
16. 16. Halve the olives.
17. 17. Halve the anchovy fillets.
18. 18. Wash the cherry tomatoes.
19. 19. Remove the crust from the bread roll.
20. 20. Cut the bread into small cubes.
21. 21. Peel the garlic.
22. 22. Dice the garlic finely.
23. 23. Mix the garlic with the remaining ingredients.
24. 24. Grease an ovenproof dish.
25. 25. Place the hollowed tomatoes in the dish.
26. 26. Fill the tomatoes with the prepared vegetable and bread mixture.
27. 27. Drizzle the stuffed tomatoes with a little olive oil.
28. 28. Sprinkle the tomatoes with Parmesan cheese.
29. 29. Replace the tomato lid.
30. 30. Bake the stuffed tomatoes in the oven for about 20 minutes.
31. 31. Remove the tomatoes from the oven.
32. 32. Drizzle the finished tomatoes with a little more olive oil.
33. 33. Serve the tomatoes warm.

Nutrition per serving

• kcal: 494
• Protein: 12 g · Fett/Fat: 41 g · Carbs: 21 g