Summary

Ingredients

• 4 large beefsteak tomatoes, firm
• 1 tablespoon oil
• 400 g minced meat
• 250 g rice
• 0.5 liter ½ vegetable stock
• 200 g cheese, rated
• 150 g sour cream or yourt
• 250 ml tomato (s), passed
• marjoram
• thyme
• salt and pepper
• basil
• parsley

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Instructions

1. Hollow out the tomatoes and dice the pulp. Heat the oil and fry the minced meat in it. Add rice, tomato pulp, marjoram, thyme, salt, pepper and basil. Pour in the broth. Bring to the boil, leave to soak over low heat for approx. 20 minutes.
2. Then mix in the parsley, season to taste. Mix 150 g cheese into the rice. Season the inside of the tomatoes with salt and pepper, fill with rice. Mix the yogurt with the tomatoes and basil, pour into an ovenproof dish.
3. Place the filled tomatoes side by side in the sauce, distribute the remaining filling in the pan. Sprinkle the tomatoes with the rest of the cheese. Bake at 170 degrees for about 25 minutes.