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Stuffed Tomatoes with Minced Beef and Cheddar
(0)
40 min
Under an hour
Knuspr-Küche
Diese gefüllten Tomaten sind die perfekte Wahl für ein leichtes Mittagessen oder ein schnelles Abendessen. Die Kombination aus saftigem Rinderhackfleisch, würzigem Cheddar und frischen Kräutern sorgt für ein tolles Geschmackserlebnis. Ein Klecks saure Sahne rundet das Gericht perfekt ab. Schnell zubereitet, gesund und unglaublich lecker!
Preparation method
Ingredients overview
- 8 large tomatoes (approx. 880 g)
- 300 g minced beef (6–8 % fat)
- 1 egg (size M)
- 2 garlic cloves (pressed)
- 10 g fresh basil (finely chopped)
- 10 g fresh parsley (finely chopped)
- 80 g Cheddar (grated)
- 80 g sour cream (12 % fat)
- 2 spring onions (cut into fine rings)
- 1 pinch of salt
- 1 pinch of black ground pepper
- 1 piece of baking paper
Preheat the oven to 160 °C top/bottom heat. Line a baking sheet with baking paper.
Wash and halve the tomatoes. Carefully scoop out the insides with a spoon and place them in a medium bowl. Add the minced beef, pressed garlic, egg, and finely chopped basil and parsley. Season with salt and pepper. Mix everything well and drain off as much excess liquid as possible. Fill the hollowed-out tomato halves with the meat mixture.
Bake the stuffed tomatoes in the preheated oven at 160 °C for approx. 15 minutes. Then remove them, sprinkle with the grated Cheddar, and bake for another 5–10 minutes until the cheese is melted. Garnish with a dollop of sour cream and the spring onion rings before serving.
200 min
Masterpiece
