Stuffed Tomatoes
6 servings
60 minutes
Stuffed tomatoes are a beautiful and elegant hot appetizer. The combination of cheese filling made from meat and beans and a dense tomato shell is filling, healthy and very eye-catching. An excellent recipe for a festive table.
1
Chop the onion, garlic, and parsley.
- Red onion: 1 head
- Garlic: 2 cloves
- Parsley: 20 g
2
Remove seeds from the pepper and cut it into small cubes.
- Yellow sweet pepper: 1 piece
3
Cut off the tops of the tomatoes and scoop out the flesh and seeds with a spoon. Chop the flesh and set the tomatoes aside for now.
- Tomatoes: 6 pieces
- Tomatoes: 6 pieces
4
Heat vegetable oil in a pan. Fry cumin until fragrant for 1-2 minutes.
- Cumin: 0.5 teaspoon
5
Add onion and fry it for 3 minutes, stirring.
- Red onion: 1 head
6
Add garlic and pepper, fry for another 1-2 minutes.
- Garlic: 2 cloves
- Yellow sweet pepper: 1 piece
7
Add minced meat and tomato flesh to the pan, mix well.
- Mince: 300 g
- Tomatoes: 6 pieces
8
Salt, pepper, and add cinnamon. Fry, stirring, until the minced meat is cooked.
- Salt: to taste
- Ground black pepper: to taste
- Cinnamon: pinch
9
At the end, add beans and parsley, mix.
- Canned beans: 100 g
- Parsley: 20 g
10
Place the filling in the prepared tomatoes and send them to an oven preheated to 200 degrees for 15 minutes.
11
Serve with sour cream.
- Sour cream: to taste