Stuffed tomatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions, drain and drain. Wash tomatoes and dab dry. Cut a lid off the tomatoes. Hollow out the tomatoes, season inside with salt and let them stand upside down on a cloth for about 20 minutes.

2. 2

   Chop the tomato pulp. Clean, wash and finely dice the zucchini. Peel and finely dice the onion. Wash and shake dry oregano, pluck off leaves and chop

3. 3

   Heat the oil in a frying pan. Fry the minced meat for 3-4 minutes while turning it until crumbly. Add the zucchini, onion and tomato pulp and fry for 5-6 minutes. Season with salt and pepper, stir in rice.

4. 4

   If necessary, cut tomatoes straight at the bottom and put them into a greased casserole dish. Fill the mixture into the tomatoes, sprinkle with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes until brown. If necessary, briefly heat the remaining mixture in the pan and serve with it

Nutrition Facts

KCAL
510 kcal

CARBS
38 g

FATS
27 g

PROTEINS
27 g