Stuffed peppers in tomato sauce have become a staple in slovenian cuisine so it’s appropriate that we turn this balkan-centric dish on its head with our stuffed tomato! The stuffed pepper is a dish everyone’s grandma makes and it makes you feel warm and fuzzy inside. You could even say it’s a traditional dish. But in the Little Kitchen, we wouldn’t be true to ourselves if we played it by the rules, so we decided to stuff a tomato instead. It’s probably not going to knock your grandma’s stuffed peppers off the menu, but it might bring some diversity to your plate.
Let’s get to know our stuffed tomato in the video recipe
Late summer and early autumn is a time of harvest for many homegrown goodies that just scream »comfort food!«. The only problem is, they are all ripe at once and you only have a short window of time to take advantage of this fresh produce, before it gets pickled or turned into a sauce, of which you will probably get sick of by the end of winter.
Change your stuffed vegetable recipe game for good!
So before you default to stuffed peppers, where you feel at home. Give tomatoes a chance. Belive it or not, you don’t have to cook up a 100 liters of tomato sauce. There are alternative ways of using tomatoes. And we might have just discovered a perfect one. We are going to stuff it with buckwheat! (This is were all meatlovers close the page)
Combine warm with cold and rich with fresh
So for all the veggie lovers still following, this is how it goes. Our dish is made from two components. Stuffed tomato and herbal yoghurt sauce. First we are going to prepare the one that has no problem waiting in the fridge for a week and you can use it for more than just complementing stuffed tomatoes. Herbal yoghurt sauce will go great with different salads or even alongside a burger or a tortilla.
Yoghurt and herb sauce – for the perfect ballance for your stuffed tomato
If you ever read any of our recipes, you’ve probably figured out we like to keep it simple. And simple is exactly what this sauce is. That means the quality of ingredients will play a huge role. If you want to find some good herbs and spices instead of foraging in the wild we will – as always – recommend our friends at Začimbe.si.
Yoghurt dressing ingredients
Yoghurt (we suggest greek)
We weren’t joking when we said that it’s simple. All you have to do is to throw everything in a blender and work it until you get a smooth texture. It’s better to start »light« with a bit more yoghurt and add herbs gradually to reach a desired intensity of taste.
That’s it for the side, now let’s get to the main dish.
Tomato stuffed with buckwheat and feta cheese
We know a lot of our fans would much rather see this stuffed with meat, and don’t worry, you can definitely do so. However we decided to go vegetarian this time. We’re stuffin’ it with cooked buckwheat porridge, feta cheese and some other stuff. It’s going to taste great (well it’s not exactly a steak, but still, not bad).
you will need
A ripe tomato
Feta cheese (or other white cheese of your choice)
Stuff your tomato like it’s a turkey
Cook the buckwheat until it turns soft. Strain the excess water and let it cool down. Mix an egg and some feta cheese into the cooled porridge. Squeeze in some lemon juice and add salt to taste. You can throw in some herbs as well, such as oregano, basil, parsley or anything else you like. Slice the top off of the tomato with a sharp knife – we advise you check out our video to see how. Use a spoon to get the guts out of your ripe red boy and stuff it with the filling. Put the stuffed tomato (or tomatoes as you’re probably not making just one) in an oiled baking tray and put it in the oven for about 45 minutes at 180 degrees celsius (355 F).
You are ready to serve. We hope you enjoy this recipe and cook a little something with us! If this wasn’t your cup of tea, don’t worry, we have some more steaks coming soon. 😉
Hope you enjoyed this vegetarian interlude in our otherwise meat-dominated recipe website. We have another very interesting tomato tartare recipe if you want to make full use of your summer haul of fresh ripe tomatoes.
And until next time – go cook a little!
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