Stuffed Tomatoes / Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 large beefsteak tomato (s) or bell pepper (s)
- 50 g butter or mararine
- 250 ml water or granulated broth
- 400 g minced meat, lean
- 2 medium onion (s) or shallot (s) and garlic
- 40 g rice
- 1 bunch dill
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Wash tomatoes / peppers thoroughly, cut off a flat lid on top. Carefully scoop out the tomatoes with a spoon and core the peppers. Process the remaining ingredients into a minced meat dough, preferably pressing the garlic. Fill the hollowed out tomatoes / peppers with butter flakes, put the lid back on, line up in a saucepan, pour in the water / stock and simmer over a medium heat for 35-40 minutes.
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