Stuffed tomatoes with mince and rice

Name: Stuffed tomatoes with mince and rice
Prep time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 8 tomatoes (approx. 1.5 kg); 300 g minced meat (beef); 80 g risotto rice; 1 garlic clove; 2 spring onions incl. green parts; 1 tbsp basil; ¼ tsp cinnamon; ¼ tsp ground coriander seeds; 1 tsp salt; a little pepper; 1 dl vegetable bouillon; 40 g grated Sbrinz; some basil leaf

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes

8 tomatoes (approx. 1.5 kg)

300 g minced meat (beef)

80 g risotto rice

1 garlic clove, pressed

2 spring onions incl. green parts, cut into rings

1 tbsp basil, finely chopped

¼ tsp cinnamon

¼ tsp ground coriander seeds

1 tsp salt

a little pepper

1 dl vegetable bouillon

40 g grated Sbrinz

To bake

some basil leaves

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How it's done

Tomatoes

Cut a lid off each tomato, scoop the flesh out of the tomatoes. Chop the flesh, place in a bowl. Add the mince and all the other ingredients up to and including the pepper, mix well. Stuff the tomatoes with the filling, place the lids on top. Pour the stock into the dish, scatter grated cheese on top of the tomatoes.

To bake

Cover the tomatoes with foil, bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove the foil and cook for a further 20 mins.

Garnish with a little basil before serving.

How-tos

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4 people

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