Stuffed beef tomatoes
easy
45 mins
45 mins
Ingredients
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 100 g frozen peas
- 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
- 4 Meat Tomatoes
- 150 g ripened cream
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Pot of thyme
- 2 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Basil leaves
Directions
- 1
Cook the rice in plenty of boiling salted water for about 20 minutes. Add the peas 5 minutes before the end of the cooking time. Drain the corn. Wash the tomatoes and cut off a lid. Remove the seeds from the tomatoes with a spoon.
- 2
Cut the lid small. Pass the tomato pips and chopped flesh through a sieve. Stir the liquid obtained with sour cream and cornstarch until smooth. Season with salt and pepper.
- 3
Put rice on a sieve, drain and mix with the corn. Wash the thyme and dab dry. Season tomatoes from inside with some thyme leaves, salt and pepper and fill with the rice mixture.
- 4
Pour parmesan cheese on the filling. Place the tomatoes in an ovenproof casserole dish and pour the sauce over them. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 10 minutes. Sprinkle the remaining thyme leaves on the sauce.
- 5
Garnish tomatoes with basil as desired.
More Delicious Recipes
