Ingredients for 4 persons:
For the rice:
- 100 grams of long grain rice
- 200 ml of water
- 1 pinch of salt
For the filling:
- 1 piece of onion
- 2 cloves of garlic
- 1 tablespoon of butter
- 150 grams of minced meat, mixed
- 200 ml of broth
- 1 pinch of salt
- 1 pinch of pepper, freshly ground
- 1 teaspoon of oil, for the shape
- 1.5 tablespoons of oil
1. Prepare rice
First put the rice in a saucepan, pour twice the amount of water, add salt, bring to a boil and cook for about 20 minutes.
2. Prepare the onion and garlic
In the meantime, peel the onion and garlic and finely chop the onion.
3. Sear
Now heat the butter in a pan, add the onion cubes, add the garlic through a press and sauté both.
4. Add the minced meat
Then add the minced meat and fry until crumbly for about 3 minutes over medium heat – stirring constantly.
Then pour in the broth, season with salt and pepper, bring to the boil, reduce the heat and let it simmer for about 20 minutes – stirring occasionally.
5. Prepare the tomatoes
Wash the tomatoes and cut off the top.
Preheat the oven to 200 degrees (top and bottom heat) and grease a baking dish with the oil.
6. Hollow out tomatoes
Then scoop out the tomatoes and put the pulp in a bowl.
7. Cut the pulp
Cut the pulp into small cubes.
8. Complete the filling
Now add the cooked rice and the tomato pieces to the pot with the minced meat and stir well.
9. Fill and bake tomatoes
Fill the hollowed out tomatoes with the minced rice mixture using a spoon, put the lid back on, then place the tomatoes in the prepared baking dish, drizzle with the oil and bake in the preheated oven for about 25 minutes.
