Greek-style stuffed tomatoes

Ingredients for 2 servings:

• 4 beefsteak tomatoes
• 300 g minced meat, mixed
• 125 g Kritharaki (rice-shaped noodles)
• 200 g feta cheese
• 3 tsp gyro seasoning
• some salt
• 100 ml vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with feta and minced meat

Wash the beefsteak tomatoes and cut a cone-shaped opening at the stem to create a large enough opening for filling. Remove the flesh (you won’t need the flesh or stem anymore). Cook the kritharaki in salted water according to the package instructions until just al dente. Fry the minced meat in a non-stick pan without adding any fat until crispy and season with the gyro seasoning; if desired, add more salt. Add the cooked and still-hot kritharaki to the minced meat in the pan. Mix everything well and remove from the heat. Then dice the feta cheese and carefully fold it in. Season to taste; everything should be well-seasoned. Fill the tomatoes generously with the mixture and place in a baking dish. Pour in the vegetable stock so that the bottom is covered. Bake in a preheated oven at 180°C (fan oven) for about 20-25 minutes. Tzatziki makes a refreshing side dish.