Stuffed Tomato

Summary

Ingredients

• 4 large beefsteak tomatoes or 6 medium-sized zucchini or 3 small peppers

For the filling:

• 1 sachet rice (cooking sachet) or 25 g rice
• 300 g tartare
• 1 small onion (s)
• 1 clove garlic
• 2 egg (s)
• 1 tablespoon mustard
• 2 tablespoon herbs Provence
• salt
• Black pepper
• Paprika powder, noble sweet and hot

For the sauce:

• 2 tomato (s) or half a zucchini
• 1 bell pepper (s)
• salt and pepper
• herbs Provence
• 2 tablespoon parmesan

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Instructions

1. Prepare the rice according to the instructions. After cooking, spread out on a plate and let cool.
2. For tomatoes and peppers:
3. Cut off the lid and carefully remove the cores and partitions with a spoon. Do not use the white parts of the peppers any further. Separate the stalk from the remains and cut finely.
4. For zucchini:
5. Halve lengthways and scrape out the seeds with a spoon, cut off the ends. Finely grate or cut one half.
6. Finely chop the onion and garlic.
7. Mix all the ingredients for the filling with the chopped vegetables in a bowl, so that an even mixture is created in which the egg is well distributed. Fill the vegetables with this mixture and place in a baking dish.
8. Chop the vegetables for the sauce and add them. Season with salt, pepper and herbs from Provence.
9. Bake in the oven at 200 ° C for 30 minutes. Sprinkle with parmesan cheese 10 minutes before the time is up.
10. Alternatively, you can prepare the dish in a roasting tube with small tomatoes as a starter or mushrooms in the sauce. Instead of the herbs of Provence, parsley, oregano, chives, rosemary and basil, fresh from the garden, also taste good.