Stuffed tomatoes & zucchini

Name: Stuffed tomatoes & zucchini
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 small onion; 1-2 TABLESPOONS butter/margarine; 125 g Rice; 7-10 Tbsp Salt; 7-10 Tbsp ground cumin; 2 TEASPOONS Vegetable broth; 2 TABLESPOONS Raisins; 1 medium zucchini; 2 Meat Tomatoes; 100 g Feta cheese; 2-3 TABLESPOONS Peanut kernels; 7-10 Tbsp Mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 small onion
1-2 TABLESPOONS butter/margarine
125 g Rice
7-10 Tbsp Salt
7-10 Tbsp ground cumin
2 TEASPOONS Vegetable broth
2 TABLESPOONS Raisins
1 medium zucchini
2 Meat Tomatoes
100 g Feta cheese
2-3 TABLESPOONS Peanut kernels
7-10 Tbsp Mint

Directions

1
Peel and chop the onion. Fry in hot fat. Steam the rice briefly. Season with salt and 1 Msp. cumin. Well 1⁄4 l water pour on, boil up. Stir in 1 tsp. stock. Cover and cook on low heat for about 20 minutes.
2
Rinse off the raisins. Clean, wash and halve the zucchini and scrape out the seeds. Wash the tomatoes, cut off one lid each. Hollow out the tomatoes. Finely dice the lids. Crumble feta. Chop peanuts.
3
Stir the rice and let it cool down a little. Stir in raisins, diced tomatoes, feta and peanuts. Season to taste with salt, pepper and cumin. Stuff the zucchini and tomatoes with it.
4
Dissolve 1 teaspoon of broth in 1⁄4 l hot water. Put the vegetables into small ramekins. Pour on the stock. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Garnish.
5
A yoghurt dip tastes good with it.