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Stuffed tomatoes with meat and fresh cheese

Ingredients (for 4 people):

  • 300g meat
  • 8 large tomatoes
  • 2 onions
  • 2 cloves of garlic
  • ½ bunch of flat-leaf parsley
  • 150g fresh cheese or fresh pasteurised goat’s cheese
  • 50g grated pasteurised gruyere cheese
  • 8 teaspoons of rice
  • 15cl chicken stock
  • 1 egg
  • 10g butter
  • Salt
  • Pepper

Carefully wash the tomatoes. Cut the top off the tomatoes and scoop out the flesh with a small spoon. Season the inside of the tomato with salt and leave for 15 minutes to drain.

Carefully wash the parsley and pull off the leaves from the stalks. Roughly chop the meat with the parsley, onions and chopped garlic.

Add the egg, the fresh cheese (or the goat’s cheese), salt and pepper and then mix.

Pre-heat the oven to 180°C.  Wipe the insides of the tomatoes. Spoon in 1 teaspoon of rice and then fill with the stuffing. Sprinkle with grated gruyere cheese.

Place the tomatoes in a buttered dish, dampen with the stock and then bake for 40 minutes. Baste several times with the cooking juice.

Breast milk is the ideal nutrition for your baby. It naturally contains everything your baby needs to grow.

The World Health Organisation (WHO) recommends feeding your baby exclusively with breast milk up to the age of 6 months. France Lait Laboratory supports this recommendation & therefore prohibits all communication on infant formulas (0-6 months).