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🍽️ Tomatoes Stuffed with Lamb and Cheese

330 kcal · 30 min · 4 servings

Ingredients

• 8 larger, firm tomatoes
• 1 large onion
• 2 garlic cloves
• thyme
• 1 tbsp olive oil
• 300 g ground lamb
• 100 g feta cheese
• 2 tbsp pine nuts
• salt
• pepper from the mill
• 100 g crème fraîche
• basil (for garnish)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut off the top ends of the tomatoes and keep them as small lids.
3. 3. Hollow out the inside of the tomatoes using a spoon.
4. 4. Chop the removed tomato flesh into small pieces.
5. 5. Peel the onion and the garlic.
6. 6. Dice the onion and garlic finely.
7. 7. Rinse the thyme and shake it dry.
8. 8. Strip the small thyme leaves from the stems.
9. 9. Heat the oil in a pan.
10. 10. Sauté the onions, garlic, and thyme in the oil.
11. 11. Add the lamb mince to the pan.
12. 12. Fry the meat until crumbly, stirring occasionally.
13. 13. Preheat the oven to 200 degrees Celsius.
14. 14. Crumble the cheese into small pieces.
15. 15. Mix the cheese and pine nuts with the meat and vegetable mixture.
16. 16. Season the filling with salt and pepper to taste.
17. 17. Fill the meat mixture into the hollowed-out tomatoes.
18. 18. Place the stuffed tomatoes in an ovenproof dish.
19. 19. Bake the tomatoes in the oven for about 10 minutes.
20. 20. Mix the previously chopped tomato flesh with the crème fraîche.
21. 21. Season the tomato cream with salt and pepper.
22. 22. Spread the cream around the tomatoes in the dish.
23. 23. Bake the tomatoes for another 10 minutes in the oven.
24. 24. Garnish the finished tomatoes with fresh basil.
25. 25. Serve the dish warm.

Nutrition per serving

• kcal: 330
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 8 g