Tomatoes Stuffed with Cream Cheese and Rice Mince
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 large tomato (s)
- 500 g minced meat, mixed
- 1 packet cream cheese, possibly with herbs
- 1 cup rice
- 1 can tomato (s), chunky
- cheese, grated
- tomato paste
- Herbs, Italian
- salt and pepper
- Garlic powder
- Paprika powder
- 2 cup water
Print Recipe
Pin Recipe Instructions
- Boil the rice with 2 cups of water. Meanwhile, cut off a lid from the tomatoes, spoon out the contents and collect in a bowl. Put everything aside.
- Mix the minced meat with the cream cheese and season with salt, pepper, paprika powder and a little garlic powder. Remove two thirds of this mixture and mix with half of the cooked rice. Fill the tomatoes with it and cover with tomato lids. Put everything in a baking dish.
- Now fry the remaining minced meat and cream cheese mixture. Add the contents of the tomatoes, the can of tomatoes and a little tomato paste and bring to the boil. Season the whole thing again vigorously and add herbs. Pour the resulting sauce over the tomatoes, sprinkle lightly (!) With cheese and place covered in the oven. Bake at approx. 220 ° C for 40 minutes with the lid on, then another 5 minutes without the lid.
- Arrange the whole thing with the leftover rice and serve. Of course, remove the tomato lids before eating.
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