{"id":6805,"date":"2022-08-27T11:52:37","date_gmt":"2022-08-27T09:52:37","guid":{"rendered":"https:\/\/annas-eats.com\/?p=6805"},"modified":"2022-10-25T13:53:55","modified_gmt":"2022-10-25T11:53:55","slug":"baked-tomatoes-stuffed-with-beef-and-vegetables","status":"publish","type":"post","link":"https:\/\/annas-eats.com\/en\/baked-tomatoes-stuffed-with-beef-and-vegetables\/","title":{"rendered":"stuffed tomatoes with beef and vegetables in the oven"},"content":{"rendered":"

Tomatoes or nothing!<\/h3>\n\n\n\n

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...<\/p>\n\n\n\n

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)! <\/p>\n\n\n\n

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. <\/p>\n\n\n

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stuffed tomatoes with beef and vegetables in the oven<\/h2>\n\n\t\t