Tomatoes stuffed with rice, ground beef and red onions
Ingredients :
- Empty
- 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 :
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1
Preheat the oven Th. 6 (150°C).
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2
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.
Technical moves
Carve an onion
How to peel and seed tomatoes easily?
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3
Cook the minced meat without fat, breaking it up.
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4
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.
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5
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.
Tips
You can replace the white rice with hoursxture of white rice and wild rice or red rice.
