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🍽️ Oven-baked tomatoes stuffed with rice and lentils

352 kcal · 30 min · 4 servings

Ingredients

• 200 g cooked rice
• 100 g red lentils
• salt
• 2 sprigs basil
• pepper
• 4 large tomatoes
• 200 g sour cream
• pink peppercorns

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Place the rice in a bowl.
3. 3. Cook the lentils in salted water for 20 to 25 minutes until tender.
4. 4. Drain the lentils and let them drip dry.
5. 5. Mix the lentils with the rice in the bowl.
6. 6. Wash the basil and pluck the leaves off the stems.
7. 7. Chop the basil leaves finely.
8. 8. Stir the basil into the rice and lentil mixture.
9. 9. Season the filling with salt and pepper.
10. 10. Cut off the top part of each tomato to create a lid.
11. 11. Hollow out the tomatoes.
12. 12. Fill the hollowed tomatoes with the rice mixture.
13. 13. Place the stuffed tomatoes on a baking sheet.
14. 14. Bake the tomatoes in the preheated oven for about 15 minutes.
15. 15. Mix the sour cream with salt and pink pepper.
16. 16. Serve the baked tomatoes with the sour cream sauce.

Nutrition per serving

• kcal: 352
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 53 g