Stuffed tomatoes with ground beef

Cut the caps off the tomatoes and hollow out. Mash the removed pulp.

Heat 25 gr of the butter and fry the pressed garlic and chopped onion 3 minutes. Add the ground beef and fry stirring to crumbs. Add rice, parsley, half of the mashed tomatoes and salt and pepper. Bring to a boil. Lower the heat and simmer the ground beef mixture on low heat for 10 minutes.

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Place the tomatoes in an oven dish and fill the tomatoes with the ground beef mixture. Combine the rest of the mashed tomatoes with the bouillon and pour mixture in the dish. Melt the remaining butter and drizzle over the tomatoes. Sprinkle with the breadcrumbs.

Bake the stuffed tomatoes 20-30 minutes.

Serve with fresh French bread.