Stuffed Tomatoes with Fennel & Cheese

Stuffed Tomatoes with Fennel & Cheese

The famous tomatoes stuffed with cheese and spices… A simple recipe, full of vitamins.

Ingredients list for stuffed tomatoes with fennel & cheese

  • 4 tomatoes
  • 10 tablespoons (150 g) of cottage cheese, unthreshed
  • spices or herbs Tex-Mex
  • 1 fennel
  • Cumin
  • olive oil
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Cooking instructions

1. Start by washing the tomatoes.
2. Cut the top of the tomatoes, core them, and chop the pulp.
3. Mix cottage cheese beaten with non-tomato pulp and some spices.
4. Fill tomatoes with cheese and spicy herbs.

Preparing the fennel gazpacho:

Mix the raw fennel, add lemon juice, a little cumin and a little olive oil, and switch to the blender. Serve chilled.

Stuffed tomatoes advice:

A recipe rich in vitamin C, protein and calcium. Tomato covers 25% of your daily requirement of vitamins, and thanks to the cheese, you will not have the feeling of not having eaten enough.
Tomatoes have a horror of being cold: below 50°F (10°C), their structure, taste and texture are altered permanently. Therefore, store them at room temperature. For good quality and tasty tomatoes, wait until they are in season.

 — Also Read: How to make a good Pepper Sauce


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Stuffed Tomatoes with Fennel & Cheese