Ingredients with Measurements:
- 6 medium-sized tomatoes
- 200g of Kulen (spicy smoked sausage)
- 1 cup of cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and remove the seeds and pulp with a spoon. Set aside.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
4. Add the Kulen to the pan and cook for 2-3 minutes until slightly browned.
5. Add the cooked rice to the pan and stir well to combine with the Kulen and onion mixture.
6. Season with salt and pepper to taste.
7. Stuff each tomato with the Kulen and rice mixture, packing it tightly.
8. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes until the tomatoes are soft and the stuffing is heated through.
9. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- If you can't find Kulen, you can use any spicy smoked sausage instead.
- You can substitute the rice with quinoa or couscous for a gluten-free option.
Variations:
- You can add chopped vegetables like bell peppers or zucchini to the stuffing mixture for extra flavor and nutrition.
- For a vegetarian version, you can substitute the Kulen with crumbled tofu or tempeh.
Tips and tricks:
- Make sure to pack the stuffing tightly into the tomatoes to prevent them from falling apart during baking.
- You can use a muffin tin to hold the tomatoes upright while baking.
- To make the dish spicier, add a pinch of cayenne pepper to the stuffing mixture.
Storage instructions:
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed tomatoes in a baking dish and bake in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Fresh parsley or chopped scallions make a great garnish for this dish.
Pairings:
This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad make great side dishes for this recipe.
Troubleshooting advice:
If the tomatoes are not cooking evenly, cover the baking dish with foil to prevent the stuffing from burning.
Food safety advice:
Make sure to wash the tomatoes thoroughly before cutting and stuffing them. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Kulen is a traditional Croatian sausage made from ground pork and paprika. It is often used in Croatian cuisine to add flavor and spice to dishes.
Flavor profiles:
This dish is savory and slightly spicy, with a smoky flavor from the Kulen.
Serving suggestions:
Serve the stuffed tomatoes as a main dish for lunch or dinner.
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