Filled with sun and love, stuffed tomatoes bring to mind large Sunday family gatherings. In this version, meat is replaced by a mix of quinoa, courgettes and onions. With affirmed character and salty savour, a Mâconnais AOP cheese, delicately placed under its hat, it comes out of the oven nice and golden. A delight for all!
For 4 persons
Preparation time: 40 min.
Cooking time: 45 min. (about)
Peel and mince the onion and the garlic. Then pan fry them in olive oil during 5 minutes.
Meanwhile, wash the courgettes then dice them up. Add them to the preparation and mix. Salt and pepper—allow to cook for 15 minutes stirring regularly.
Preheat the oven to 200°C.
Delicately cut out the top part of tomato and set aside the hats. Empty the tomatoes with a small spoon and crush coarsely the tomato pulp with a knife and add in the courgettes. Mix.
Slightly salt the inside of the tomatoes and turn them over on absorbing paper for ten minutes.
Cook the quinoa as indicated on the package. Place it in the pan with the other avec ingredients then mix all together one last time. Adjust the seasoning.
Remove the skin of the Mâconnais AOP cheese and cut it up in 5 mm wide pieces. Mix with the rest of the ingredients then chisel about 15 mint leaves in the preparation.
Generously stuff the tomatoes and bake for 20 minutes.
Once they are cooked, cut the half Mâconnais AOP into thin slices tranches and place on each tomato.
Bake again for 5 minutes in grill mode.
Upon serving, crush the pistachios and sprinkle in the dish with a little chizeled mint and a dash of olive oil.
Also discover the onion soup recipe by Jean-François Piège and the stuffed veggies.