Stuffed Tomatoes with Beef and Rice

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 200 °C. Have the ingredients ready in advance so the work goes smoothly.

Chop the onion. Peel the onion and chop it into small dice so it distributes evenly in the meat mixture.

Prepare the herbs and garlic. Slice the garlic thinly. If you have fresh herbs, strip the parsley and thyme leaves and finely chop them.

Prepare the meat mixture. Put the ground meat into a bowl, season with salt and pepper. Add the thyme, garlic, onion and optionally parsley, and mix everything thoroughly with your hands or a spoon so the ingredients combine.

Fill the tomatoes. Cut off the top of each tomato, carefully scoop out the insides with a spoon, lightly salt the inside and fill with the meat mixture. Place a small piece of butter on top and cover with the tomato 'lid'.

Bake the tomatoes. Arrange the stuffed tomatoes in a baking dish and place the scooped-out tomato centers between them. Put into the preheated oven and bake for about 30 minutes, until the meat is cooked through and the tomatoes are softened.

Cook the rice. Meanwhile, cook the rice. Rinse the rice under running water, put it into a pot, add water in a ratio of 1 part rice to 2 parts water, lightly salt and bring to a boil. Cover the pot, reduce the heat to the minimum and cook 10-15 minutes until the rice is tender and the liquid is absorbed.

Serve. Divide the rice among plates, add one stuffed tomato per person and drizzle everything with the pan juices.