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Ingredients
Tomatoes Stuffed with Ground Meat and Rice
- For the tomato
- 4 Beefsteak tomato (each about 200 grams)
- olive oil (for drizzling)
- For the filling
- 1 shallot
- 1 garlic clove
- 1 bay leaf
- 1 tsp fresh thyme
- 1 Tbsp butter
- 100 grams Long grain rice
- 150 grams Ground meat
- 200 milliliters Beef broth
- salt
- peppers (freshly ground)
- 1 Tbsp Crème fraiche
- 75 grams finely grated Gruyere
- olive oil (for oiling the dish)
- 1 Tbsp freshly chopped parsley
Rinse tomatoes and wipe dry. Cut off tomato tops and set them aside. Gently scoop out seeds and ribs with a spoon and reserve pulp in a bowl. Peel and finely chop shallot and garlic. Heat butter in a pan and saute shallot and garlic together with bay leaf and thyme until translucent. Add rice and cook together for 1 minute. Add ground meat and saute until meat becomes crumbled. Add 200 ml (approximately 3/4 cup) of broth. Season with salt and pepper. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring occasionally. Stir in crème fraiche, half of tomato pulp and grated cheese. Season to taste.
Preheat the oven to 180°C (approximately 350°F) convection.
Stuff tomato shells with rice and meat mixture and cover the openings with reserved tomato tops. Place stuffed tomatoes in a lightly oiled baking dish. Season with salt and pepper and arrange the remaining half of tomato pulp around. Drizzle stuffed tomatoes with olive oil and bake in preheated oven on the middle rack for about 25 minutes. Sprinkle with parsley and serve.
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |