Stuffed cucumbers with tomato sauce

Ingredients

Directions

1. 1

   1) Carve tomatoes crosswise and dip them briefly in plenty of boiling water. Remove the tomatoes and rinse with cold water. Drain and peel the skin. Cut out the stem base in a conical shape and cut the tomatoes into large cubes

2. 2

   2) Peel and finely chop the onions. Soak the toast in cold water, press a little bit into the water and turn it if necessary. Wash the basil, pluck off the leaves and chop finely, except for a little to garnish. Cut the bacon into cubes

3. 3

   3) Heat the oil in a pot. Sauté half the onions in it. Stir in the tomato paste and sweat it. Add tomato cubes, bring to the boil. Cover and let simmer for about 15 minutes. Season to taste with salt, pepper and sugar

4. 4

   4) Drain the bacon in a pan without fat, let it cool down. Peel and wash the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Melt, remaining onions, squeezed toast and bacon.

5. 5

   knead. Season with salt and pepper

6. 6

   5) Mett quarter. Fill cucumber halves each with ¼ ground pork. Spread tomato sauce in a large casserole dish. Place filled cucumbers on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes

7. 7

   6) Soak the rice in boiling salted water according to the package instructions. Coarsely grate the Gouda and spread it over the mince 5-10 minutes before the end of the baking time. Serve everything. Garnish with the rest of the basil. Drain the rice and add to the dish.

8. 8

   Preparation time: approx. 1 hour; per portion: approx. 990 kcal; E 54 g, F 58 g, KH 67 g