Stuffed Tomatoes

Stuffed Tomatoes


Tomatoes — 7 pcs.
Onions — 1 pc.
Bulgarian pepper — 2 pcs. (If very large, you can take 1.5 pcs.)
Garlic — 2 cloves
Chicken fillet — 450 g
Corn — 1 pot
Cheese — 100 g
Cumin — 1 tsp.
Sunflower oil — for frying
Salt, pepper — to taste
Greens — for filing


1. Onions and Bulgarian peppers shall be finely chopped and roasted for 10 minutes. Garlic crushed. Add it to the Bulgarian pepper and onions and hold it for a couple of minutes. Chicken fillet cut into small cubes and fry until half cooked.

2. To the chicken fillet, add the Bulgarian pepper, fried with onions and garlic, and corn. We mix it, add salt and pepper it to taste, add caraway seeds and lightly bring it all in shallow fire for 5-7 minutes.

3. At the tomato we will cut off the top part and accurately by means of a teaspoon and a knife we ​​shall get rid of a flesh. By the way, it can be used in the future for sauce for pasta, which is very, very convenient (I do not like to lose food).
Cheese is rubbed on a large grater.

4. Fill the tomatoes with the stuffing almost up to the top, from the top tightly lay the cheese, pinned on top.

5. Put the tomatoes on a baking tray and put in a preheated oven for 170 degrees for 10 minutes. I deliberately set the temperature a little lower than usual so that the tomatoes by themselves had time to properly prepare.
Finished tomatoes are decorated with finely chopped greens.

Well, everything, you can immediately apply.

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