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🍽️ Tomatoes Stuffed with Rice and Vegetables

322 kcal · 30 min · 4 servings

Ingredients

• 4 beefsteak tomatoes
• 50 g long-grain rice
• 30 g rice
• 200 ml vegetable broth
• 1 carrot
• 0.5 bell pepper
• 1 bell pepper
• 1 garlic clove
• 1 onion
• 15 g butter
• 0.5 bunch parsley
• 150 g mozzarella
• 2 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut off the top part of each tomato to create a lid.
3. 3. Carefully scoop out the inside of the tomatoes with a spoon.
4. 4. Dice the removed tomato flesh into small cubes.
5. 5. Salt and pepper the hollowed tomato shells from the inside.
6. 6. Cook the rice in the vegetable broth in a covered pot for 20 minutes.
7. 7. Peel and wash the carrot and the pepper.
8. 8. Cut the carrot and pepper into small cubes.
9. 9. Peel the garlic and onion and dice them very finely.
10. 10. Heat butter in a pot.
11. 11. Sauté the onions and garlic briefly.
12. 12. Add the pepper, the carrots, and the tomato cubes.
13. 13. Sauté the vegetables briefly.
14. 14. Wash the parsley and shake it dry.
15. 15. Chop the parsley leaves finely.
16. 16. Mix all ingredients for the filling.
17. 17. Stuff the tomatoes with the mixture.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Place the stuffed tomatoes in the oven.
20. 20. Bake the tomatoes for about 15 minutes.
21. 21. Serve the stuffed tomatoes hot.

Nutrition per serving

• kcal: 322
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 29 g