Stuffed tomatoes con carne

Name: Stuffed tomatoes con carne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 can(s) (425 ml) Kidney beans; 6 Ox heart tomatoes (approx. 250 g each); 2-3 TABLESPOONS Oil; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Chilli powder; 50 g Gouda cheese; 150 g Schmand; 1 TEASPOON Chili Flakes; 300 g Potatoes; 1 TEASPOON coarse sea salt; 4 Stem(s) Parsley; 1 small red chilli pepper to garnish; 1 l oil for frying

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 can(s) (425 ml) Kidney beans
6 Ox heart tomatoes (approx. 250 g each)
2-3 TABLESPOONS Oil
500 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Chilli powder
50 g Gouda cheese
150 g Schmand
1 TEASPOON Chili Flakes
300 g Potatoes
1 TEASPOON coarse sea salt
4 Stem(s) Parsley
1 small red chilli pepper to garnish
1 l oil for frying

Directions

1
Peel and finely dice the onions. Peel garlic and chop finely. Pour beans into a sieve, rinse with cold water and drain well. Wash the tomatoes and cut off a lid on each side of the stem ends.
2
Carefully remove the flesh from the tomatoes and chop finely. Clean 3 tomato lids and chop finely.
3
Heat 2-3 tablespoons of oil in a frying pan, crumble the minced meat into it, fry while turning. Shortly before the end of the frying time, add onions and garlic and fry briefly. Add tomato paste, sauté briefly.
4
Add the chopped tomato pulp, bring to the boil and season with salt, pepper, paprika and chilli. Simmer for 3-4 minutes. Add the beans.
5
Meanwhile grate the cheese finely. Mix sour cream and cheese. Sprinkle hollowed out tomatoes with chili flakes. Spread bean chili in it. Spread the sour cream and cheese mixture evenly on top. Place the remaining lids on top at an angle.
6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes.
7
In the meantime, wash the potatoes thoroughly and slice them finely. Heat 1 litre of oil in a wide saucepan. Fry the potato slices one after the other in three portions, lift them out and let them drip off on kitchen paper.
8
Then fry the potatoes a second time in a row in three portions. Lift them out and let them drip off on kitchen paper. Season with sea salt. Wash parsley, shake dry and chop finely.
9
Remove the tomatoes from the oven, sprinkle with parsley and chilli flakes. Garnish with chilli flakes. Add potato chips.