Stuffed Tomatoes in the Oven Recipe
Ripe (but not overripe!) tomatoes stuffed with minced meat and baked in the oven are a wonderful hot dish! Of course, you can use it as a snack, but it’s better to cook for the second. It looks appetizing and festive, so it is quite suitable for a festive table. Moreover, tomatoes, at present, have ceased to serve as a seasonal vegetable: they are on sale all year round.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the filling. Finely chop the onion.
  2. Cut the pepper into cubes.
  3. Cut the coriander not too finely.
  4. Grate the cheese to your liking: I did it on a large grater, but you can also use a small one.
  5. Heat the vegetable oil in a frying pan, fry the onion until transparent.
  6. Add the beef and fry, breaking into lumps, for 5 minutes.
  7. Add pepper, fry for another 10 minutes, stirring. Add salt, remove from the stove, let cool.
  8. Cut the caps off the tomatoes, do not throw them away. Carefully remove the pulp with a spoon, leaving the walls so thick that the tomatoes do not fall apart during baking. The pulp can be used to make sauce or salad dressing, we don’t need it.
  9. Sprinkle the bottom of each tomato with coriander.
  10. Put the filling inside.
  11. Sprinkle grated cheese on top.
  12. Cover with lids, put in a baking dish. You can lightly sprinkle the tomatoes with oil, but I didn’t do that.
  13. Bake at 180 degrees for 30 minutes.
  14. Ready!
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