Tomatoes with minced stuffing and rice

Name: Tomatoes with minced stuffing and rice
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 Onion; 1 red pepper; 3 Stem(s) flat leaf parsley; 8 pickled peppers (fresh produce counter); 50 g Taco-Chips; 1-2 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 6 Meat tomatoes (250-275 g each); 1/4 l Vegetable broth (instant); 300 g Long grain rice

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 Onion
1 red pepper
3 Stem(s) flat leaf parsley
8 pickled peppers (fresh produce counter)
50 g Taco-Chips
1-2 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
6 Meat tomatoes (250-275 g each)
1/4 l Vegetable broth (instant)
300 g Long grain rice

Directions

1
Peel and chop the onion. Clean, wash and finely dice the peppers. Wash parsley, pluck leaves and cut into strips. Cut 4 pepperoni into rings. Crumble 4 chips. Heat the oil.
2
Sauté the onion and paprika in it. Add the minced meat and fry for about 2 minutes while turning until crispy. Season with salt and pepper. Stir in tomato paste. Mix in parsley, pepperoni and crumbled chips.
3
Wash the tomatoes, cut the top off. Hollow out the inside and chop. Mix with broth, season a little with salt and pepper and fill into a suitable casserole dish. Fill the tomatoes with the chopped mixture and place on top.
4
Prepare rice in boiling salted water according to package instructions. Bake the tomatoes in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Serve the tomatoes and rice in portions with the remaining peppers and chips.