Stuffed tomatoes with meat and rice

Name: Stuffed tomatoes with meat and rice
Ingredients: 1 kg tomatoes; 50 ml oil; 1 large onion (200 g); 100 g rice; 500 g ground pork; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 stock cube; 1500 ml water

Meat - Stuffed tomatoes with meat and rice by Aristita I. - Recipia

Stuffed tomatoes with meat and rice simmer for 30 minutes, until the filling is cooked through. They’re usually served warm as a main course; the tomatoes soften in the cooking liquid, and the mashed tomato flesh binds the filling into a thick sauce. I like the rice to stand out among the pieces of meat. Prep time: 20 minutes. Cook time: 45 minutes. Total time: 65 minutes. Serves: 3. About 800 kcal and 32 g of protein per serving.

Ingredients

1 kg tomatoes
50 ml oil
1 large onion (200 g)
100 g rice
500 g ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
1 stock cube
1500 ml water

Preparation

1. Hollow out the tomatoes and save the flesh. Mash it, chop the onion and get the ground meat ready. 2. Heat the oil in a saucepan and sauté the onion for 5 minutes, until translucent. 3. Add the mashed tomato flesh and rice. Cook the mixture for about 10 minutes, stirring from time to time. 4. Add the ground meat, salt and pepper and mix well. Fill the tomatoes without going right up to the edges, then arrange them snugly in a saucepan. 5. Dissolve the stock cube in 1500 ml water and pour the liquid over the tomatoes, just enough to cover them. Simmer over low heat for 30 minutes, until the meat is cooked through and the rice is tender.

Notes

Serve them with warm polenta and pour a little cooking liquid from the saucepan over both. Store leftovers in a covered container in the refrigerator for up to 3 days; if the sauce has thickened, add a little water when reheating. Choose ripe but still firm tomatoes that are similar in size, so they soften at about the same time. Very large ones may need a few minutes longer than the 30 minutes of simmering. Stock cubes can be salty, so taste the mixture before adding more salt. For a less pronounced pork flavor in the filling, you can use 500 g ground beef. Tomatoes with thin walls can split if the liquid boils hard, so keep the heat low. Leave a little space at the top of each tomato, since the rice expands as it cooks.