🍽️ Stuffed Tomatoes with Rice and Minced Meat

Name: Stuffed Tomatoes with Rice and Minced Meat
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g beefsteak tomato (4 beefsteak tomatoes); 1 shallot; 1 clove of garlic; 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

336 kcal · 30 min · 4 servings

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Ingredients

800 g beefsteak tomato (4 beefsteak tomatoes)
1 shallot
1 clove of garlic
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. Wash the tomatoes thoroughly and pat them dry with a kitchen towel.
2. Cut off the top ends of the tomatoes and set them aside as lids.
3. Carefully hollow out the tomatoes to create a shell.
4. Finely chop the removed fruit flesh and place it in a bowl.
5. Peel the shallot and garlic and chop both finely.
6. Wash the thyme, shake it dry, and pick the leaves off the stems.
7. Heat the butter in a pan over medium heat.
8. Sauté the shallot, garlic, thyme, and bay leaf for 2 to 3 minutes until translucent.
9. Add the rice and sauté it for 1 minute.
10. Add the minced meat and fry it over medium heat for 3 minutes until crumbly.
11. Pour in the broth and season with salt and pepper.
12. Bring the mixture to a boil and then reduce the heat.
13. Let everything simmer for approx. 20 minutes, stirring occasionally.
14. Grate the cheese finely in the meantime.
15. Stir the sour cream, half of the prepared tomato flesh, and the grated cheese into the rice mixture.
16. Fill the tomatoes with the rice and minced meat mixture.
17. Place the previously cut lids back on top of the filled tomatoes.
18. Grease a baking dish with 1 teaspoon of oil.
19. Place the filled tomatoes into the dish.
20. Distribute the remaining tomato flesh around the tomatoes in the dish.
21. Season the flesh around the tomatoes with salt and pepper.
22. Drizzle the tomatoes with the remaining oil.
23. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
24. Bake the tomatoes on the middle rack for approx. 25 minutes.
25. Wash the parsley and shake it dry.
26. Finely chop the parsley.
27. Sprinkle the chopped parsley over the finished tomatoes.

Nutrition per serving

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