Today I share a recipe that had on my mind for a long time.
The idea came to me after preparing some stuffed peppers. The truth is that just as stuffed peppers are fantastic for the sweet aftertaste, stuffed tomatoes have a deeply flavorful bittersweet aftertaste.
For 4 diners.
- ” 4 big salad tomatoes (red and ripe)
For the filling
- ” 1 pound of ground meat.
- ” 1 red onion.
- ” Cilantrico and leek.
- ” 2 spoonfuls of tomato paste.
- ” 1 spoonful of garlic paste.
- ” 1 spoonful oregano.
- ” ½ spoonful of black pepper.
- ” 1 cubanela pepper.
- ” 2 spoonfuls of cream cheese.
- ” 2 slices of Gouda cheese.
- ” 1 chicken broth cube (optional)
- ” 4 spoonfuls of buttermilk.
- ” Olive oil.
- ” Butter.
- ” Salt.
Cut the top of the tomatoes and take out the pulp with a spoon. (Being careful not to brake it)
Prepare the filling by pan cooking the ground meat and adding all the seasonings, half of the pulp of the tomatoes and the vegetables and wait until it dries off. I like to add the cheeses and the buttermilk to add creaminess.
Don’t use all the pulp to avoid sourness. You might use it later for a nice tomato sauce.
Stuff the tomatoes and place the cap again fixing it with toothpicks.
Put in a pirex pre greased with butter. Sprinkle some olive oil and place in oven for about 5 to 10 minutes. Remember that the tomatoes are much more delicate than the peppers, so they’ll take much less to be ready. Watch closely until ready.
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