Stuffed tomatoes with ground beef and rice
When I see beautiful ripe tomatoes, I get the urge to stuff them. A classic recipe for a Friday lunch that is just delicious.
I didn’t start out with the intention of making stuffed tomatoes but these were so beautiful that I couldn’t help myself!
I started imagining how they would be once I stuffed them with meat and rice. The tender juicy tomato flesh, which tenderizes the rice and meat.
Once I got the idea into my head, I had to make them.
Makes 3-4 servings
8 nice large tomatoes
300 grams ground beef
1 small potato
1/3 cup uncooked rice
1 small onion
3/4 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1 medium onion
2 Tbsp tomato paste
1 tsp sweet paprika
2 cups water
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
1. Slice the tops off the tomatoes. Use a knife to loosen the inside of the tomatoes and then take a spoon and scoop out most of the flesh from the middle. Set the flesh aside.
2. To prepare the sauce: Chop the tomato flesh, including the juice and set aside. Chop the onion, heat a large deep pan with 3 Tbsp of oil and sauté the onion until slightly golden. Add the chopped tomatoes along with the juice, cook for 5 minutes, then add the other ingredients and cook on low-medium heat for a few minutes.
3. To prepare the filling: Heat a pan with 2 Tbsp of oil, chop the onion and sauté until translucent. Remove from the heat and mix with the meat. Grate the potato and add to the meat. Season.
4. Mix the meat ingredients and fill the tomatoes almost up to the top.
5. Arrange the tomatoes close together in the pot, along with the sauce and cover with the tops of the tomatoes. Cover the pot and cook for 45 minutes. The liquid level should reach the tops of the tomatoes, just under the tomato “lid”.
Good to know…
The rice is uncooked. If you want to use basmati rice, soak it for 15 minutes beforehand. You can also prepare it the day before. Sprinkle a bit of chopped green onion over the tomatoes.