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Here is an appetizing recipe for roasted stuffed tomatoes from www.freefromfusion.com
- 8 beef tomatoes
- 1 red onion
- 2 garlic cloves
- 1 red chili pepper
- 500g mince
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 200g basmati rice
- 2 slices of gluten free bread
- 1 teaspoon mixed herbs
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
Preheat oven to 390.
Carefully slice the tops of the tomatoes off and set the tops to the side. Use a teaspoon to scoop out the insides of the tomatoes and pop in a bowl for later.
- Once you have hollowed out the tomatoes, place on a baking tray and set aside. Finely chop the onion, garlic and chili pepper.
- Add a drop of oil to a large frying pan or wok over a medium heat and gently fry the onion, garlic and chili for 3-4 minutes.
- Next, add the mince to the wok and brown the meat. Add the paprika and cayenne pepper and mix well ensuring all ingredients are evenly coated.
- While the mince is browning, cook the rice for about 15 minutes before draining.
- When the rice is cooked add the rice to the wok, stir together and then add the tomato juice left over the tomatoes. You can also add some tomato pulp if you want to bulk the mixture out a bit.
- Fill each tomato to the top with the rice and mince mixture, making sure to compact it down.
- Tear up the bread into small pieces and use a food processor to make bread crumbs before mixing in the mixed herbs.
- Add a layer of breadcrumbs on top of each tomato before placing the lid back on top.
- Drizzle the tomatoes with balsamic vinegar and olive oil and pop in the oven for 15-20 minutes, the tomatoes should be soft and the breadcrumbs should be nice and crispy.
- Serve as a side dish or with salad for a tasty main dish.
www.freefromfusion.com/oven-roasted-stuffed-tomato-recipe/
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