Often, green tomatoes stuffed with celery are closed for the winter, and few people know that the combination of tomato and celery can also become the basis for a delicious snack, terrificly tasty in both cold and hot.
Tomatoes stuffed with celery and meat
Ingredients:
- tomatoes are large - 6 pcs .;
- stalks of celery - 2 pcs .;
- bread breading - 1/4;
- Feta cheese - 1/2 tbsp .;
- rice brown (boiled) - 120 g;
- onion white - 100 g;
- Ground beef - 560 g;
- peppermint leaves - 1/3 tbsp.
Preparation
Stem celery finely chopped and let in olive oil for 5-7 minutes. Add the crushed onion to the fragrant contents of the pan and continue cooking for another three minutes. Now it's the turn of the minced meat, it should be fried until ready. The contents of the frying pan are mixed with boiled rice and crushed fresh mint.
Cut off the top of the tomatoes and use a teaspoon to remove the core, without affecting the thin layer of pulp on the walls. Fill the vegetables with meat and rice stuffing, sprinkle with cheese and breadcrumbs, and after baking for half an hour at 210 degrees.
Tomatoes stuffed with celery and pineapple
Ingredients:
- inflorescence of broccoli - 1 item;
- corn grain - 1 item;
- couscous - half a century;
- red onion - 30 g;
- capers - 2 tsp;
- seeds of cumin (ground) - 1 teaspoon;
- celery root - 120 g;
- pineapple - 230 g;
- tomatoes large - 8 pcs .;
- hard cheese - 100 g.
Preparation
For the filling it is necessary to salvage a large grated celery root with red onions and blanched broccoli inflorescences. As soon as the vegetables become soft, we combine them with capers, ready couscous, cumin and pineapple cubes. We begin to mix the hollow core of tomato, sprinkle all the cheese and bake for half an hour at 190 degrees.
Tomatoes stuffed with celery, carrots and garlic
Ingredients:
- tomatoes (medium size) - 2 pcs .;
- carrots - 80 g;
- a stalk of celery;
- onion white - 80 g;
- clove of garlic;
- white dry wine - 25 ml;
- bread breading - 30 g;
- grated Parmesan - 30 g;
- leaves of fresh basil.
Preparation
Carrots, onions and celery are cut into large cubes and whipped with a blender, adding a clove of garlic. Vegetable mass is transferred to a heated frying pan, add wine and spices, and then prepare everything until the liquid evaporates exactly half. Let the vegetable filling cool down, and then connect it with bread crumb and grated cheese. We fill the filling with fresh basil and fill it with hollow cores of tomatoes. Bake a snack at 180 degrees for 20 minutes.