Tomates Farcies (Stuffed Tomatoes with Beef and Rice)
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Ingredients
- 8 large beef tomatoes
- 400 g beef mince
- 150 g cooked long-grain rice
- 1 onion, finely diced
- 2 garlic cloves
- 15 g fresh flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 426 kcal
- Protein
- 24.6 g
- Carbohydrate
- 25.9 g
- of which sugars
- 13.2 g
- Fat
- 23.9 g
- of which saturates
- 7.6 g
- Fibre
- 5.3 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Slice the tops off the tomatoes, scoop out the insides with a teaspoon and keep the flesh.
- 3
Heat 1 tablespoon of the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft.
- 4
Add the beef mince and cook, breaking it up, for 8 minutes until no pink remains, then stir in the reserved tomato flesh, the cooked rice and the parsley.
- 5
Season well and spoon the mixture into the hollowed tomatoes, packing it down firmly.
- 6
Arrange in a baking dish, drizzle with the remaining olive oil and bake for 30-35 minutes until the tomatoes are tender.
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