Stuffed beef tomatoes

Name: Stuffed beef tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small green pepper; 4 Meat tomatoes (approx. 300 g each); 325 ml Vegetable broth (instant); 150 g Couscous; 100 g Double cream cream cheese; 100 ml Milk; 125 g Chorizo Sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried coriander; 30 g Paprika Chips; 7-10 Tbsp Coriander green

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small green pepper
4 Meat tomatoes (approx. 300 g each)
325 ml Vegetable broth (instant)
150 g Couscous
100 g Double cream cream cheese
100 ml Milk
125 g Chorizo Sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried coriander
30 g Paprika Chips
7-10 Tbsp Coriander green

Directions

1
Clean, wash and finely dice the peppers. Wash the tomatoes, cut off the lid. Hollow out the tomatoes, put the inside aside. Dice the lid and add half of the tomato inside.
2
Bring 200 ml of stock to the boil, add diced peppers and simmer for about 2 minutes. Stir in couscous, simmer for 2-3 minutes. Mix cream cheese and milk. Add the remaining tomato cubes to the couscous.
3
Cut the sausage into pieces, fold in. Season with salt, pepper and coriander. Stuff the tomatoes with it. Put the tomato interior and 125 ml broth into an ovenproof dish. Put the tomatoes in it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
4
Coarsely crumble the chips and spread them on the tomatoes 5 minutes before the end of cooking time. Arrange on a plate and garnish with coriander green.