Tomates farcies with rice

Type: Main meal — heavier · Typical slot: Lunch or dinner · Time: 50 min (40 active) · Lunch-friendly: yes · Batch: yes (better day 2)

Ingredients (4 servings — 8 tomatoes)

• 8 large beef tomatoes (~200g each)
• 500g ground beef + pork mix (or all beef)
• 1 onion, finely chopped
• 3 garlic cloves
• 1 egg
• 50g breadcrumbs
• Handful parsley, chopped
• 1 tsp herbes de Provence
• Salt, pepper
• 2 tbsp olive oil
• Rice: 240g basmati or long-grain. Cooked in tomato pulp + water for flavor. Split 180g G / 100g Harshitha cooked.

Method

1. Preheat oven 180°C. Slice tops off tomatoes (keep as lids). Scoop pulp into bowl, save.
2. Mix beef, onion, garlic, egg, breadcrumbs, herbs, parsley, salt, pepper. Stuff tomatoes generously.
3. Place in baking dish, drizzle olive oil. Replace lids. Bake 35–40 min.
4. Meanwhile: chop tomato pulp, combine with rice and water (water + pulp liquid = 1.5× rice volume), simmer covered 15 min.
5. Serve tomatoes on bed of rice, spoon pan juices over.

Macros (per person, per serving — 2 tomatoes)