Ripe (but not overripe!) tomatoes filled with minced meat and baked in the oven, a wonderful hot dish! Of course, you can use it as a snack, but it is better to prepare for the second. It looks appetizing and festive, so it is quite suitable for a festive table. Especially since tomatoes, at present, have ceased to serve as a seasonal vegetable: there are on sale all year round.
Grate the cheese to your liking: I did it on a coarse grater, but you can on small.
In a frying pan, heat the vegetable oil, sauté the onion until transparent.
Add the beef and fry, breaking up lumps, for 5 minutes.
Add pepper, fry for another 10 minutes, stirring. Salt, remove from the stove, let it cool.
With tomatoes cut caps, not to throw away. With a spoon carefully remove the pulp, leaving the walls of such thickness that the tomatoes have not collapsed during baking. The pulp can be used to make sauce or salad dressing, we do not need it.
Put on the bottom of each tomato with coriander.
Put inside the filling.
Sprinkle with grated cheese on top.
Cover with lids, place in a baking dish. You can lightly drizzle the tomatoes with oil, but I didn't.