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Tomatoes Stuffed with Rice

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Tomatoes Stuffed with Rice

The perfect tomatoes stuffed with rice recipe with a picture and simple step-by-step instructions.

  • 3 medium-sized Fresh tomatoes
  • 4 tbsp Cooked rice
  • 1 tbsp Roasted pine nuts
  • 1 tbsp Roasted sunflower seeds
  • 7 Olives
  • 1 tbsp Grated Parmesan
  • Salt
  • Pepper
  1. Preheat the oven to 200 ° C
  2. Toast the pine and sunflower seeds on a dry pan.
  3. Tomatoes: Wash, cut off the lid and carefully scoop out with a spoon
  4. Roughly chop the insides of the tomatoes and olives.
  5. Mix the rice, roasted kernels and the chopped insides of the tomatoes and olives, add the Parmesan, season and mix well.
  6. Fill the tomatoes with the rice mixture (depending on the capacity of the tomatoes 2-3 tbsp) put the lid on.
  7. Place the tomatoes on a greased baking dish
  8. approx. Bake for 30 minutes.
  9. There was also a parsley and mushroom salad (RZ in my KB) and baguette.
Dinner
European
tomatoes stuffed with rice

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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