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🍽️ Stuffed Tomatoes with Rice and Feta

464 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 4 garlic cloves
• 150 g red bell peppers
• 4 large red tomatoes
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 150 g rice
• 100 ml dry white wine
• 200 ml chicken broth (or vegetable broth)
• 100 g feta
• 5 black pitted olives
• 4 thyme sprigs
• 2 tbsp sour cream (24% fat content)
• salt
• pepper (from the mill)
• 1 dash lemon juice
• olive oil (for the dish)
• Fleur de sel (for sprinkling)

Instructions

1. 1. Peel the shallots and garlic cloves. Finely chop them.
2. 2. Wash the bell pepper. Cut it in half and remove the seeds. Finely chop the flesh.
3. 3. Wash the tomatoes. Cut a small lid from the bottom of each tomato.
4. 4. Hollow out the tomatoes. Collect the removed seeds and juice in a bowl.
5. 5. Heat the olive oil in a small pot.
6. 6. Sauté the shallots and garlic until translucent.
7. 7. Stir in the tomato paste and toast it briefly.
8. 8. Add the rice.
9. 9. Deglaze the mixture with the white wine.
10. 10. Add the chicken broth and the collected tomato interior (seeds and juice).
11. 11. Let the rice filling swell on low heat for 20 to 25 minutes.
12. 12. Preheat the oven to 200 degrees Celsius with top and bottom heat.
13. 13. Crumble the feta cheese into small pieces using your hands.
14. 14. Finely chop the olives.
15. 15. Wash the thyme. Strip the leaves from the stems.
16. 16. Mix the feta, olives, and thyme into the cooked rice.
17. 17. Stir the sour cream into the rice filling.
18. 18. Season the mixture with salt, pepper, and a little lemon juice.
19. 19. Fill the hollowed-out tomatoes with the rice mixture.
20. 20. Place the stuffed tomatoes in a greased, ovenproof dish.
21. 21. Bake the tomatoes in the preheated oven for 15 to 25 minutes until they are soft.
22. 22. Sprinkle with Fleur de Sel (fine sea salt) and serve the dish.

Nutrition per serving

• kcal: 464
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 35 g