Tomatoes stuffed with rice and vegetables

Appetizing appetizer with brown cheese crust and juicy rice filling with sour cream, fried onions and carrots.

Source

Cooking time 15 minutes.

Ingredients

• Rice 50-60 g
• Carrot 1 piece
• Onion 1 piece
• Vegetable oil 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Sour cream 1 tbsp. the spoon
• Tomatoes 5 items
• Cheese 100 g
  
  

Preparation

1. Boil rice until tender and cool.

2 ․ Grate the carrots on a coarse grater. Chop the onion.

3 ․ For 7-10 minutes, fry the onions and carrots in oil, season with salt and pepper. Add sour cream and remove from heat after a minute. Stir in rice.

1. Cut off the tops of tomatoes and remove the pulp with a spoon.

2. Grate the cheese on a coarse grater and put a little in the tomatoes, and on top of it - rice with vegetables. Sprinkle with the remaining cheese on top.

6 ․ Bake the tomatoes for 15–20 minutes at 200 ° C.

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