Stuffed beef tomatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and clean the tomatoes. Cut off the lid (approx. 1/5) of the tomato. Seed the tomatoes with a tablespoon. For the puree, boil 750 ml water and 1 teaspoon salt. Remove the pot from the heat and add cold milk.

2. 2

   Stir in the puree powder. Add fat and stir in. Season with nutmeg. Fill tomatoes up to half with mashed potatoes. Quarter the minced meat, form each into a flat meatball and place in the tomatoes on the mashed potatoes.

3. 3

   Put the rest of the mashed potatoes into an ovenproof casserole dish. Put the tomatoes in and bake covered for 30-35 minutes in the preheated oven (electric oven: 200 °C/ gas: level 3). In the meantime, drain the mozzarella and cut into slices.

4. 4

   Halfway through the baking time, place the mozzarella on the tomatoes, place the tomato lid on top at an angle as desired, drizzle with olive oil. In the meantime wash parsley, dab dry and cut into fine strips.

5. 5

   Remove the casserole from the oven, immediately sprinkle with parsley and serve garnished with parsley leaves as desired.

Nutrition Facts

KCAL
670 kcal

CARBS
43 g

FATS
38 g

PROTEINS
37 g