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🍽️ Thermomix® stuffed tomatoes with rice and minced meat

336 kcal · 30 min · 4 servings

Ingredients

• 800 g beef tomatoes (4 beef tomatoes)
• 1 shallot
• 1 garlic clove
• 10 g thyme (0.5 bunch)
• 15 g butter (1 tbsp)
• 1 bay leaf
• 100 g long-grain rice
• 150 g beef mince
• 200 ml meat broth
• salt
• pepper
• 50 g Gruyère cheese (1 piece)
• 20 g sour cream (1 tbsp)
• 2 tbsp olive oil
• 2 sprigs parsley

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Peel the garlic and the shallot.
3. 3. Put the thyme, garlic, and shallot into the mixing bowl.
4. 4. Chop the ingredients for 4 seconds at speed 5.
5. 5. Use a spatula to push the mixture from the sides back into the center.
6. 6. Add the butter and the bay leaves.
7. 7. Sauté the mixture for 3 minutes at 120 degrees Celsius on speed 0.5.
8. 8. Wash the tomatoes and pat them dry.
9. 9. Cut off the tops of the tomatoes and set them aside.
10. 10. Carefully hollow out the tomatoes.
11. 11. Put the removed pulp into the mixing bowl.
12. 12. Chop the pulp for 3 seconds at speed 4.
13. 13. Pour the meat broth into the mixing bowl.
14. 14. Simmer the mixture for 10 minutes at 90 degrees Celsius on speed 1.
15. 15. Add the rice through the lid opening into the mixing bowl.
16. 16. Add the minced meat after the rice into the mixing bowl.
17. 17. Replace the measuring cup.
18. 18. Grate the cheese in the meantime.
19. 19. After about 5 minutes, add the sour cream through the lid opening.
20. 20. Season the filling with salt and pepper.
21. 21. Fill the tomatoes with the rice and minced meat mixture.
22. 22. Place the previously cut tops onto the filled tomatoes.
23. 23. Grease a baking dish with 1 teaspoon of oil.
24. 24. Place the filled tomatoes into the dish.
25. 25. Distribute the remaining filling around the tomatoes.
26. 26. Season the filling in the dish with salt and pepper.
27. 27. Drizzle the tomatoes with the remaining oil.
28. 28. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius, gas mark 3).
29. 29. Bake the tomatoes on the middle rack for approx. 25 minutes.
30. 30. Wash the parsley and shake it dry.
31. 31. Chop the parsley finely.
32. 32. Sprinkle the finished tomatoes with the parsley.

Nutrition per serving

• kcal: 336
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 26 g