Tomatoes or nothing!
What better time to enjoy stuffed tomatoes than at the end of summer? It's cooler, we're working again (and therefore hungry!), and they're at their peak, ripe and juicy, ready to be devoured...
This recipe is made for all those who want to fill up on vegetables, but don't want to take the trouble! First of all, thanks to a little trick: you pour a small handful of raw rice at the bottom of the tomatoes, and spread the stuffing on top. This will cook the rice in a very fragrant juice, and you won't have to cook the rice separately (one less pot, always a win)!
The other little trick is to take an oven dish as big as possible (or use the baking sheet), and add all sorts of vegetables around the stuffed tomatoes: onion wedges, peppers, small potatoes... Then, you slip the whole thing into the oven, and you're done. A huge plate of summer vegetables awaits you at the exit, with the feeling of accomplished duty, (it is hard to feed your family well), with a minimum of work. No need to peel and prepare it all. The recipe also fits very well in a Tupperware, and reheats very well.
- 8 tomatoes - averages
- 350 g beef meat - chopped
- 1 zucchini
- 1 lemon - bio
- 1 pod garlic
- 4 tbsp basmati rice - bulging
- 50 g bread - stale
- 6 strands parsley
- 6 strands thyme
- 4 peppers - small
- 10 potatoes - small
- 3 tbsp olive oil
- Cut the caps off the tomatoes horizontally, reserve them for later use.
- Core the tomatoes with a tablespoon, keeping the pulp.
- Peel and chop the garlic and one onion, grate the zucchini. Chop the pulp of the tomatoes. Chop the parsley and grate the lemon zest.
- Cut the stale bread into small cubes
- Preheat the oven to 200°.
- In a bowl, mix the ground meat with the tomatoes, zucchini and chopped herbs. Add the thyme, leaves removed. Season with salt and pepper.
- Garnish the tomatoes with a small handful of rice that you pour on the bottom of the tomatoes. Make balls of stuffing and insert them into the tomatoes. Place them side by side in the oiled dish. Place the caps on top of the tomatoes.
- Divide the other vegetables around the tomatoes, after cutting them into quarters if they are a bit large.
- Pour the oil and a few spoonfuls of water into the bottom of the dish, and drizzle the oil over the vegetables. Add salt and pepper to the vegetables.
- Bake for 40 minutes, lowering the temperature to 160° after 20 minutes.