#stuffed tomatoes

[fattributes]

Cheesy Stuffed Tomatoes

[vegan-nom-noms]

Herbed Quinoa & Chickpea Stuffed Tomatoes With Romesco

[askwhatsforlunch]

Cumin and Cilantro Beef and Millet Stuffed Tomatoes

These deliciously fragrant Cumin and Cilantro Beef and Millet Stuffed Tomatoes sound more complicated than they actually are to prepare and they turn a little mince and a little millet into a generous and warming dinner! Happy Thursday!

Ingredients (serves 2):

3/4 cup millet

1/2 teaspoon coarse sea salt

2 cups water

1 tablespoon olive oil

1 onion

1 large garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

3 fluffy sprigs Garden Cilantro

145 grams/5 ounces beef mince

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon Modena Balsamic Vinegar

2 large, just ripe heritage tomatoes

Rinse millet in a sieve under cold water.

In a small pot or saucepan, combine millet, coarse sea salt and water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 15 minutes until cooked. Drain millet thoroughly. Set aside.

Preheat oven to 200°C/395°F.

In a large deep skillet over medium-high heat, heat olive oil.

Peel and finely chop onion, and add to the oil. Cook, a couple of minutes until tender. Stir in garlic, and cook, another minute. Stir in ground cumin and coriander, and fry, a minute more. 

Finely chop Cilantro, and add to the skillet. Then, stir in beef mince, and cook, a few minutes, stirring occasionally until all browned. Season with fleur de sel and black pepper. Deglaze with Balsamic Vinegar.  Add reserved millet, and cook, a few minutes more.

Rinse heritage tomatoes. With a sharp knife, cut their tops off. Using a melon baller, scoop out the flesh of the tomatoes and roughly chop it. Stir into the skillet; cook, 1 minute. Remove from the heat.

Lightly oil a baking dish. Sit tomatoes onto the tin.

Generously fill hollowed out heritage tomatoes with beef and millet mixture, heaping it on top. Gently press tomato tops onto the filling. Place baking tin into the hot oven, and bake, at 200°C/395°F, 30 minutes.

Serve Cumin and Cilantro Beef and Millet Stuffed Tomatoes hot.

[foodwithrecipes]

Lunch without rice also seems incomplete. If there is pulao or biryani made of rice in the food, then the beauty of the plate increases further. Along with this, the taste of food also increases. For Biryani, Read more

[provegetariancookingideas]

It is remarkably easy to prepare this light and hearty diet lunch using soy mince as a substitute for regular beef mice. 😋🌮🍅

Ingredients:

1 tsp of Vegeta or spices of your preferences (I highly recommend using Vegeta, a Mediterranean seasoning made from dried vegetables and other spices, as it can be used to season practically anything, making it universal in use. Even without a pre-prepared seasoning with you, you can easily prepare Vegeta from scratch in your food processor by mixing dried dehydrated carrots, turmeric, garlic, and salt together.)

2 onions

200 g of Champignons

16 tomatoes

400 g of soy mince (You get a whole lot of protein in this food, which is made from textured vegetable protein and shaped like minced meat. Additionally, it doesn't have cholesterol or saturated fat.)

Preparations:

1. Scoop out some tomato pulp after dicing onions and chopping champignons.

2. Prepare stuffing ingredients and fry over medium heat until all champignon juice is evaporated

3. Make your stuffing more flavorful by adding some Vegeta and your preferred spices

4. Add some grated cheese of your preference to the stuffing and put it on the tomatoes.

5. Ensure tomatoes are completely covered with foil before placing them into a baking dish. On 200 degrees Celsius (400 degrees Fahrenheit, Gas Mark 6) bake for approximately 20 minutes until the tomatoes are tender and the cheese has melted.

Here you go! Bon appetit! Please let me know what you thought about this dish and if you have any questions about it! 🤩🤩🤩

[therealcoolfooddude]

(via Roman Stuffed Tomatoes) In Rome’s greengrocers, you’ll find tomatoes labelled as suitable for this dish. It isn’t simply a question of ‘ripeness’, they have also got to be flavoursome.

[kindagreek]

Gemista - Stuffed Tomatoes and Peppers with Rice

[daily-deliciousness]

Crazy good classic stuffed shells

[foodaundtheworld]

Tomates rellenos

[lustingfood]

Creamy Sun-Dried Tomato and Spinach Stuffed Shells (x)

[fattributes]

Scamorza and Rice Stuffed Tomatoes

[morethansalad]

Vegan Mediterranean Stuffed Potatoes with Tzatziki

[travelling-my-little-pony]

Always and Forever is visiting a tomato exhibition in Exeter!

Here she is with a variety named Atkins Stuffing.

In Devon, England.

[kon-konk]

Just for that, you can name me anything you want up to, and including, "your next meal"

[witchmd13]

What's a food you like? Gimme the recipe :D (Also, sorry if this is a sensitive topic to you, I genuinely don't remember if it is and you do not have to answer)

it's not sensitive at all! Thank you or the question!

Most of my favorite foods are just alterations on recipes I've learned in the past. anxiety gives me sensory issues that have to do with food texture sometimes and my diabetes meds play on my appetite a lot. so when I find something I can eat I make it repeatedly for as long as I can. This recipe is what I've been making a lot these past few months. It's basically chicken mushroom with soy sauce.

Ingredients (I suck at quantities I go with vibes mostly but I'll try to write them anyway):

3 tbs mushrooms (of any kind but I prefer white button) shredded chicken breasts 2 cups chicken broth 1 tbs soy sauce garlic dried thyme 1 tbs flour olive oil salt and pepper

heat up the olive oil in a frying ban on medium heat then add the chicken breasts until they're golden then put them aside. (Don't add any seasoning at this point we'll add everything later!)

Chop up the mushrooms and add them to the olive oil (if there's too little oil left, you can add a little more). continue to cook over medium heat.

after 7 minutes or so, add the thyme and garlic and wait for another 2 minutes.

on the side, mix the chicken broth with the soy sauce. season with salt and pepper to taste. i usually also add the soy sauce to taste, but 1 tbs is good I think.

add 2/3rds of the chicken broth/soy sauce mix to the mushrooms.

add the chicken breasts you put aside and stir a little.

add the flour or starch to what's left of the broth/soy sauce mix and stir (make sure the broth is cold or the flour would form lumps).

add the mix to the ban and cook over low heat. I usually let it cook for a couple of minutes.

serve over mashed potatoes or with bread and enjoy!

Thanks for asking this!! I had fun writing it down :) also don't be fooled by the steps it actually takes 30 minutes max to make this, it's so easy.