Stuffed cucumbers

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into small cubes. Peel and finely dice onions. Heat 2 tablespoons of oil in a frying pan and fry the meat well all around. In the meantime, wash and clean the tomatoes.

2. 2

   Chop 2 tomatoes roughly. Add half of the onions, parsley and tomatoes, fry briefly. Season with salt and pepper. Add rice, sauté briefly, deglaze with 400 ml stock, bring to the boil and allow to swell at low heat for about 25 minutes.

3. 3

   Stir several times. Stir in 75 g goat's cream cheese. Season again with salt, pepper and sugar. In the meantime wash and peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a tablespoon.

4. 4

   Place the cucumber halves in an ovenproof casserole dish. Fill the rice and meat mixture into the cucumber halves. Crumble 75 g goat cheese on top. Bring 350 ml vegetable stock to the boil and pour into the casserole dish with the cucumbers.

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Meanwhile, heat 1 tablespoon of oil for the sauce in a small saucepan, sauté the remaining onion in it until transparent, add tomato paste, sauté and deglaze with tomatoes.

6. 6

   Season with salt, pepper, paprika and sugar. Bring to the boil and reduce over low heat for 5-8 minutes. Cut 1 tomato into quarters and dice finely. Remove cucumbers from the oven, sprinkle with diced tomatoes and garnish with parsley.

7. 7

   Add the tomato sauce.

Nutrition Facts

KCAL
420 kcal

CARBS
48 g

FATS
12 g

PROTEINS
26 g