
Stuffed Tomatoes on Rice
Beef-stuffed tomatoes baked on a bed of raw rice that cooks in the juices running from the tomatoes. The AdaptaChef mincer grinds the beef together with the cream cheese, so the stuffing is seasoned and moist from the start.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 45 min
Ingredients
Method
Heat the oven to 200 °C (400 °F), fan setting.
Slice a lid off each tomato, set the lids aside and scoop out the insides.
Cut the beef into pieces, mix with the cream cheese, salt and pepper and mince through the Tupperware AdaptaChef mincer fitted with the large grid. Fill the tomatoes generously.
Spread the rice over the base of a gratin dish, pour in the water and stir.
Set the tomatoes on the rice and put their lids back on. Drizzle with the olive oil, season and bake for about 45 minutes.







