Stuffed beef tomatoes

Name: Stuffed beef tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 1 walnut-sized piece of ginger tuber; 1 TABLESPOON unsalted peanut kernels; 1 Stiel glatte Petersilie; 3 Stem(s) Thyme; 2 TABLESPOONS Oil; 150 g mixed minced meat; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 4 Vegetable tomatoes (about 350 g each); 200 ml Vegetable broth (instant)

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

120 g Long grain rice
7-10 Tbsp Salt
1 walnut-sized piece of ginger tuber
1 TABLESPOON unsalted peanut kernels
1 Stiel glatte Petersilie
3 Stem(s) Thyme
2 TABLESPOONS Oil
150 g mixed minced meat
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
4 Vegetable tomatoes (about 350 g each)
200 ml Vegetable broth (instant)

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel the ginger and dice very finely. Coarsely chop peanuts. Wash and chop parsley and thyme. Heat the oil and fry the chopped peanuts over a high heat for about 5 minutes. Season with salt, pepper, ginger, peanuts and herbs.
2
Mix tomato paste and rice. Wash the tomatoes, cut off the lid, hollow out the inside. Fill the chopped mixture into the tomatoes and put them into a casserole dish. Pour stock, season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve with fresh salad