Filled cucumber boats

Name: Filled cucumber boats
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber (approx. 500 g); 2 TABLESPOONS Oil; 1/2 (100 g) red pepper; 1 Onion; 150 g mixed minced meat; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried or fresh rosemary; 25 g medieval Gouda cheese; 100 ml clear broth (instant)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber (approx. 500 g)
2 TABLESPOONS Oil
1/2 (100 g) red pepper
1 Onion
150 g mixed minced meat
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried or fresh rosemary
25 g medieval Gouda cheese
100 ml clear broth (instant)

Directions

1
Peel the cucumber and halve it lengthwise. Scrape out the seeds with a teaspoon. Cut cucumber diagonally into eight pieces. Steam in hot oil for five minutes. Clean, wash and dice the peppers. Peel and finely chop the onion. Take the cucumber out of the frying fat and fry the onion and minced meat.
2
Add paprika and cook for three minutes. Stir in tomato paste. Season with salt, pepper and rosemary. Grate cheese. Fill the minced meat into the boats, sprinkle with cheese. Put two in a small casserole dish. Pour a little broth on each and bake in a preheated oven (electric: 200 °C/ gas: level 3) for ten minutes