Tomatoes stuffed with rice, ground beef and red onions
- 200 g white rice
- 6 tomatoes
- 200 g Ground beef
- 2 red onions
- 1 can Tomato puree
- 1 C. Herbes de Provence
- 2 tbsp. Chives
- 1 Pots of broth
Preparation 30 mins
Cooking 35 mins
Preheat the oven Th. 6 (150°C).
Cook the rice and let it cool. Peel and finely chop the red onions. Cut the upper part of 4 tomatoes and reserve these small caps. Hollow out the tomatoes. Peel the other two tomatoes by cutting them with a cross and immersing them in boiling water for 5 minutes. Remove the seeds and cut the flesh of the tomatoes into small cubes.
Carve an onion
How to peel and seed tomatoes easily?
Cook the minced meat without fat, breaking it up.
Add the red onions, the pot of KNORR Beef Bouillon, the tomato purée, the herbs and 100 ml of water. Let simmer for 3 minutes.
Mix the minced meat with the rice, diced tomatoes and chives. Garnish the tomatoes with this mixture and cover with the small caps. Bake 8 to 10 min.
You can replace the white rice with hoursxture of white rice and wild rice or red rice.