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Stuffed tomatoes with mince and rice
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 329
  • Fat about 12g
  • Carbohydrates about 29g
  • Protein about 23g
This is needed
This is needed for 4 people
Tomatoes
  • 8 tomato (approx. 1.5 kg)
  • 300 g minced meat (beef)
  • 80 g risotto rice
  • 1 tbsp basil, finely chopped
  • 1 garlic clove, pressed
  • 2 spring onion incl. green part, cut into rings
  • 0.25 tsp cinnamon
  • 0.25 tsp ground coriander seeds
  • 1 tsp salt
  • a little pepper
  • 1 dl vegetable bouillon
  • 40 g grated Sbrinz
To bake
  • some basil leaves
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And that's how it's done
And that's how it's done
Tomatoes
Cut a lid off each tomato, scoop the flesh out of the tomatoes. Chop the flesh, place in a bowl. Add the mince and all the other ingredients up to and including the pepper, mix well. Stuff the tomatoes with the filling, place the lids on top. Pour the stock into the dish, scatter grated cheese on top of the tomatoes.
To bake
Cover the tomatoes with foil, bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove the foil and cook for a further 20 mins. Garnish with a little basil before serving.