Tomatoes stuffed with rice take about 45 minutes to cook, which saves the modern housewife's time. At the same time, the dish turns out to be very tasty and unusual.
Ingredients:
- Tomatoes - 8 pcs;
- Rice - 120 g;
- Carrots - 2 pcs;
- Onion - 1 medium head;
- Hard cheese - 130 g;
- Sweet bell pepper - 1 pc;
- Meat broth - 170 ml;
- Butter - 80 g;
- Parsley and dill - ½ bunch each;
- Crackers for breading - 40 g;
- Spices for vegetable dishes, salt.
Preparation:
- Peel the onion and wash thoroughly. Wash the bell peppers well, divide into two, cut the core, chop into small cubes or straws.
- Wash and peel zucchini and carrots, crumble everything like pepper, you can skip through a coarse grater.
- Wash the tomatoes thoroughly, cut out the upper part where the stalk is attached, gently scoop out all the pulp with a spoon.
- Pass the hard cheese through a coarse grater.
- Send washed rice and pulp from tomatoes to a pan with preheated butter, add part of the broth.
- Simmer the rice under a closed lid for about 15 minutes on low heat. After the specified time has elapsed, add chopped onion, zucchini, carrots, bell peppers to the pan. Add salt, spices to the future filling and stand for another 10 minutes.
- Cool the finished filling a little, fill each tomato with it, top it with cheese shavings.
- Send the blanks to a baking dish, pre-greased with butter and breadcrumbs. Put in an oven preheated to 180 degrees for 20 minutes.
- Wash greens, dry thoroughly on a napkin and chop.
- Put the finished dish on plates, sprinkle with dill, parsley, decorate with sprigs of herbs.
