Stuffed Tomatoes

Ingredients

• Tomatoes 6 pieces
• Spanish onions 1 head
• Garlic 2 cloves
• Orange Bell Peppers 1 piece
• Canned Baby Beets 5 oz
• Veal Mince 10 oz
• Vegetable Oil 0 fl oz
• Parsley 0 oz
• Black Cumin (Cumin) ½ spoons
• Cinnamon a pinch
• Salt to taste
• Ground Black Pepper to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Chop the onion, garlic, and parsley.

Step 2

Remove the seeds from the pepper and cut it into small cubes.

Step 3

Cut off the tops of the tomatoes and scoop out the flesh and seeds using a spoon. Chop the flesh, and set the tomatoes aside for now.

Step 4

Heat vegetable oil in a skillet. Sauté the cumin until it becomes fragrant, about 1–2 minutes.

Step 5

Add the onion and sauté for 3 minutes, stirring occasionally.

Step 6

Add the garlic and pepper, and sauté for another 1–2 minutes.

Step 7

Add the ground meat and diced tomatoes to the skillet, and mix well.

Step 8

Season with salt and pepper, then add cinnamon. Sauté, stirring, until the meat is fully cooked.

Step 9

Finally, add the beans and parsley, and stir well.

Step 10

Fill the prepared tomatoes with the filling and place them in an oven preheated to 390°F for 15 minutes.

Step 11

Serve with sour cream.