Stuffed Tomato

Summary

Prep Time	50 mins
Cook Time	45 mins
Total Time	1 hr 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

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

For the filling:

For the sauce:

Instructions

Prepare the rice according to the instructions. After cooking, spread out on a plate and let cool.
For tomatoes and peppers:
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.
For zucchini:
Halve lengthways and scrape out the seeds with a spoon, cut off the ends. Finely grate or cut one half.
Finely chop the onion and garlic.
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.
Chop the vegetables for the sauce and add them. Season with salt, pepper and herbs from Provence.
Bake in the oven at 200 ° C for 30 minutes. Sprinkle with parmesan cheese 10 minutes before the time is up.
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.

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