🍽️ Buckwheat Stuffed Tomatoes

Name: Buckwheat Stuffed Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 12 large tomatoes (about 2 kg); salt; pepper (from the mill); 250 g buckwheat; 1 bunch spring onions; 2 garlic cloves; 400 g sauerkraut; 1 bunch dill; lemons; 5 tbsp sprout oil

414 kcal · 30 min · 4 servings

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Ingredients

12 large tomatoes (about 2 kg)
salt
pepper (from the mill)
250 g buckwheat
1 bunch spring onions
2 garlic cloves
400 g sauerkraut
1 bunch dill
lemons
5 tbsp sprout oil

Instructions

1. Wash the tomatoes thoroughly.
2. Cut off small lids from the top.
3. Remove the flesh with a spoon.
4. Season the inside with salt and pepper.
5. Toast the buckwheat in a dry pan.
6. Stir constantly until fragrant.
7. Clean the spring onions.
8. Wash them and slice into fine rings.
9. Peel the garlic.
10. Finely chop the garlic.
11. Chop the sauerkraut finely.
12. Wash the dill.
13. Pluck the fine tips from the stems.
14. Mix all filling ingredients in a bowl.
15. Add salt, pepper, lemon juice, and oil.
16. Season the mixture strongly to taste.
17. Fill the mixture into the tomatoes.
18. Plate the stuffed tomatoes.
19. Enjoy the dish.

Nutrition per serving

kcal: 414
Protein: 11 g · Fett/Fat: 15 g · Carbs: 57 g