How to cook stuffed vegetables in one pot. How to properly stuff vegetables Vegetables stuffed with minced meat in the oven

Today I will tell you how to cook different stuffed vegetables in one pan. In the summer period of abundance of fresh vegetables, you want to make the most of green vitamins in your diet. What we will do today.

So, in our vegetable basket there is cabbage, zucchini, eggplant and colorful bell peppers. Fill all the vegetables with rice and minced chicken and simmer everything together in a saucepan. The recipe allows you to stew all the ingredients in one dish. And my step-by-step photo recipe will allow you to see how easy it is to cook vegetables in a dietary version. We will announce the entire list of necessary products:

• head of cabbage - 1 pc. (small);
• sweet Bulgarian pepper - 4-5 pcs.;
• zucchini - 1 pc.;
• eggplant - 1 pc.;
• onion - 1 pc.;
• chicken fillet - 500 g;
• brown rice - 2 tablespoons;
• tomato - 1-2 pcs.;
• tomato paste - 2 table. spoons;
• salt;
• ground black pepper - a pinch;
• dill and parsley.

How to cook stuffed vegetables in one pot

The basic principle of cooking in one pot is that you can use any species that you love or have found in your kitchen, stuff them with rice and meat and “simmer” in one bowl with love and good mood. 😉

First, prepare the cabbage leaves for the cabbage rolls. We choose a small, but loose head of cabbage. If it works, immediately cut off portioned cabbage leaves and pour them with boiling water. If the cabbage leaves are difficult to separate, dip the head of cabbage into boiling water, close the lid and turn off the gas. After 15-20 minutes, you can get the cabbage and, after cooling, separate the leaves.

While the cabbage leaves are "ripening" for the filling, let's prepare the minced meat. To do this, we will not traditionally twist the chicken fillet through a meat grinder, but simply cut it into small pieces. Chicken fillet is very tender in texture and cooks quickly, and minced fillet pieces will turn out soft and tasty.

Add finely chopped onions to the minced chicken. For stuffing, we take healthy brown rice. Mix the whole mass, salt and add a pinch of black ground pepper.

Delicious simple minced meat for vegetables and cabbage rolls is ready. This is how it looks in the photo.

Rinse selected vegetables for cooking in cold running water. Cut off the cap from the peppers and take out the seeds. Cut the zucchini into 2 cm thick circles and take out the pulp. Cut the eggplant into 2-3 pieces depending on the size. Now, cut each piece lengthwise in the form of small boats and remove the pulp.

Tasty and tender pulp of zucchini and eggplant can be added to minced meat or placed together with vegetables in a saucepan. We stuff the cabbage with minced meat and roll it into cabbage rolls. We fill all the vegetables with the filling, and close the stuffed peppers with caps with tails. Our recipe is dietary, therefore, we do not fry the vegetables, but put them in a saucepan.

Cut the tomatoes into slices and lay them on the vegetables. Mix the tomato paste in a glass of hot water and pour it into a saucepan so that the sauce completely covers the vegetable layer.

We taste the gravy for salt and salt if necessary. We cover the pan with a lid and cook the stuffed vegetables with a slight boil for about an hour.

We spread the cabbage rolls, stuffed peppers, eggplant and zucchini on a plate and sprinkle generously with parsley and dill. This simple, delicious recipe for stuffed vegetables is well worth trying. In addition to all its other advantages, the dish is also dietary, so you don’t have to worry about adding extra centimeters to your waist.

Call your household to the table and enjoy the taste and aroma of delicious peppers, eggplant, cabbage rolls and minced chicken fillet cooked in one saucepan. Enjoy your meal!

Today we will cook vegetables stuffed with meat and baked in the oven.

Vegetables prepared according to this recipe are very tasty, juicy and fragrant.

List of ingredients:

You can stuff any vegetables that you like, I will use Chinese cabbage leaves, tomatoes and sweet bell peppers.

We will also need:

• Onion
• Carrot
• Tomato puree, paste or ketchup
• Greens
• Vegetable oil
• Salt, sugar, pepper
• Bouillon

Vegetables stuffed with meat, baked in the oven - a step by step recipe:

First, let's prepare the stuffing for vegetables. I previously ground one onion and meat in a meat grinder, in my case beef and chicken.

Cut another onion into small cubes and fry in a frying pan with a small amount of vegetable oil until golden brown. I left this procedure behind the scenes.

Add fried onions, raw chopped onions to the minced meat, pour out the rice, which must first be washed and allowed to drain completely, salt, pepper and beat in the eggs.

Grind the greens, I took dill and parsley. Use whatever greens you like.

Add chopped herbs to minced meat and mix everything thoroughly. If the minced meat turns out dry, you can add a little water or broth to it.

Minced meat is ready, set it aside, but for now let's take care of the vegetables.

The peppers are fresh frozen.

Prepare the tomatoes: to do this, cut off the lid from the side of the stem and use a teaspoon to select all the pulp, this is what we do with all the tomatoes. We put the pulp of tomatoes in a blender, it will come in handy for frying.

Grind this pulp to the state of a tomato.

Let's take cabbage leaves. You can also use white cabbage, but I'll take Beijing cabbage. The leaves of this cabbage do not need to be boiled, just put them in the microwave for a few minutes, and they become soft and pliable for further stuffing.

Now we cut off the thick part from each sheet from the bottom side.

The filling and all the vegetables are prepared, proceed to stuffing.

Spread the stuffing on the cabbage leaves, roll up and put into a refractory form.

We stuff the tomatoes. We fill the prepared tomato cups tightly with minced meat and send them to the baking dish.

And we do the same with bell pepper.

All vegetables are stuffed, proceed to the preparation of gravy.

To do this, cut the onion into small cubes, and rub the carrots on a grater.

We turn to the stove for further cooking. Set the pan on the stove, add a little oil, and pour the onions. Fry until soft.

As soon as the onion begins to brown slightly, add the carrots and fry them lightly.

Then add the tomato puree, mix and pour in the chopped tomato pulp.

Add salt, pepper and sugar to taste.

Mix everything well and add some broth.

You can use meat broth, vegetable broth or water.

Bring the mixture to a boil and boil for 3-4 minutes.

Taste and add salt and sugar if needed.

Gravy is ready, fill it with stuffed vegetables.

We set the form in an oven preheated to 160 ° C and bake until cooked.

Our vegetables were in the oven for 1 hour 10 minutes, they are completely ready, we take them out.

The dish turned out unusually bright, juicy and fragrant. And it is also very tasty and healthy.

You can stuff not only tomatoes and peppers, absolutely any vegetables, eggplant, zucchini, potatoes, mushrooms, as well as cabbage and grape leaves are suitable for this.

Prepare this wonderful dish at any time of the year, use both fresh and frozen vegetables.

I am pleased to invite everyone to the table and wish you bon appetit!

2 years ago

How to cook vegetables in the oven delicious? They can be baked in foil, stuffed with cheese or mushrooms, laid out in layers and get a healthy casserole. And this is not all possible options for such a dish. Especially for you, we have made a selection of interesting recipes.

An ideal side dish for meat dishes will be vegetables baked in foil. You can complement this dish with other vegetables not listed in the recipe, to your taste. For example, zucchini and carrot root vegetables are good choices.

Compound:

• eggplant;
• 3 tomatoes;
• 2 pcs. Bulgarian peppers;
• 2 tbsp. l. refined vegetable oils;
• salt;
• ground pepper.

Cooking:

1. We wash the eggplants and chop them into cubes. Salt and leave for fifteen minutes.
2. Then drain the juice from the eggplant. All bitterness will go away. Wash the vegetables again.
3. Remove seeds from peppers. Wash the tomatoes and peppers, cut into medium pieces.
4. We cover the baking sheet with foil, lay out all the vegetables.
5. Salt them and season with pepper, stir.
6. Cover the baking sheet with foil and place in the oven.
7. Roast vegetables for 25-30 minutes. The temperature threshold of the oven is 180 degrees. Ready!

Advice! Preheat the oven in advance, then the vegetables will be baked much faster and more evenly. It is also better to cut the vegetables into equal pieces.

You can complement the taste of a vegetable side dish with a spicy sauce prepared on the basis of mayonnaise and sour cream with garlic. The aroma of this dish will immediately gather all your loved ones at the dinner table.

Compound:

• vegetable marrow;
• 2 pcs. Bulgarian peppers;
• 5-7 pcs. cherry tomatoes;
• 2-3 garlic cloves;
• greens;
• oregano;
• salt;
• ground pepper;
• 3 tbsp. l. mayonnaise and sour cream;
• refined vegetable oil.

Cooking:

On a note! If the season does not allow you to enjoy fresh vegetables, buy a ready-made assortment. Salt the vegetables and season with spices, and then bake in foil or with your favorite sauce.

Thinking about what to cook for dinner? Bake stuffed vegetables in the oven. As a filling, use minced meat and rice. It will turn out a full-fledged second dish, for which you do not need to cook meat separately.

Compound:

• 0.4 kg of mixed minced meat;
• 80 g of rice;
• 3 tomatoes;
• green onion;
• 2-3 pcs. hot green pepper;
• 2 eggplants;
• 2 carrot roots;
• basil;
• fresh coriander;
• egg;
• 2-3 leaves of laurel;
• ground hot pepper;
• 1 tsp dried coriander;
• 1 tsp hops-suneli;
• salt;
• 5-6 garlic cloves;
• 60 ml refined vegetable oil.

Cooking:

1. Let's prepare the stuffing for vegetables. Put the mince into a bowl. It is advisable to cook it yourself by twisting the pork and beef flesh through a meat grinder.
2. We drive an egg into the minced meat, add dried coriander, ground hot pepper, suneli hops and salt.
3. Wash the rice and put it in minced meat.
4. There we also send three cloves of garlic passed through the press.
   
5. Mix the stuffing well.
6. We wash and dry the greens - basil, onion and coriander. Finely chop them with a knife and add to the minced meat. Leave some green onions.
   
7. Mix well again.
8. We take 2 tomatoes and eggplants, wash them. Dry the vegetables with a paper towel.
9. Cut off the tops of the tomatoes, and cut the eggplant into two equal parts lengthwise. With a tablespoon, carefully scoop out the pulp from the vegetables.
   
10. Cut the eggplant pulp into cubes.
11. We clean and wash the carrot roots, chop them into thin sticks.
12. Finely chop the remaining green onion with a knife.
13. Heat the oil in a frying pan and put the eggplant pulp, green onion and carrot sticks.
14. Fry for 8-10 minutes, stirring. The burner level is medium.
    
15. Rinse the remaining tomato and finely chop. Grind the tomato pulp.
16. Add tomatoes to the pan.
17. Peel the remaining garlic cloves and finely chop with a knife.
18. We add them to the vegetable platter, put the laurel leaves in the same place.
    
19. We introduce 200 ml of filtered water.
20. Simmer vegetables for five minutes. Don't forget to stir.
21. In the meantime, stuff the prepared tomatoes and eggplants with minced meat mixture.
22. Top them off.
    
23. Pour the prepared vegetable sauce into a baking sheet.
24. Carefully lay out the stuffed vegetables. Let's add 2-3 pcs. whole green peppers.
    
25. Bake vegetables with minced meat for an hour. The temperature threshold of the oven is 200 degrees.
26. Serve with sour cream sauce.

On a note! There is an easier option for cooking vegetables with minced meat. Put the vegetables on a baking sheet, and spread the minced meat on top or make small meatballs out of it.

Festive Casserole

A vegetable casserole in the oven will impress even the most capricious gourmet with its taste! And look at its composition! It's just a storehouse of vitamins and minerals. You will not only get gastronomic pleasure, but also support your body.

Compound:

• 0.2 kg of potato tubers;
• 0.1 kg of carrots;
• 0.1 kg of canned beans;
• 0.1 kg of cauliflower;
• 0.2 kg of broccoli;
• 50 g green onions;
• 0.2 kg of bell peppers;
• 0.2 kg of onion;
• 3-4 cloves of garlic;
• 60 g of cheese;
• 2 tbsp. filtered water;
• 3 art. l. flour;
• 0.2 kg of mushrooms;
• 1 st. milk;
• 30 g of soft butter;
• salt;
• a blend of spices.

Cooking:

Stuffed vegetables are one of the most popular dishes of oriental cuisine, because fragrant, juicy vegetables ripen all year round in Asia and the East. How to properly stuff vegetables so that they retain their shape, turn out beautiful, appetizing and healthy?

Vegetable Stuffing Technology: General Principles

There are two ways of stuffing vegetables - complete, when the core is cleaned from a whole vegetable and filled with stuffing, and partial, when the vegetable is cut into pieces and only then stuffed. The principle of stuffing is simple - wash and sort the vegetables well, selecting strong ripe fruits without damage, then cut out the core of the vegetables and fill the resulting cups, plates, glasses, boats, baskets and pots with delicious filling. That's where carving skills come in handy - curly cutting vegetables! As a filling, you can take vegetables, meat, fish, eggs, cereals, legumes, cottage cheese, cheese, mushrooms, fruits, nuts and greens. Products can be combined, any taste, adding spices and seasonings.

After the vegetables are stuffed, they are either served to the table (if all the ingredients are ready to eat), or subjected to further culinary processing - baking, stewing or steaming. Hot and cold snacks are prepared from stuffed vegetables, while only stuffed tomatoes and cucumbers are eaten raw. Stuffed vegetables can also be fermented by preserving them for the winter in jars, but again, this does not apply to all fruits.

Pepper Stuffing Secrets

When choosing peppers for stuffing, give preference to fruits with a fleshy and thick skin, as they are sweeter, as opposed to thin-walled fruits that have a bitter aftertaste. Cut the pepper from the side of the stalk, remove the core along with the seeds, being careful not to damage the fruit. The remnants of the seeds are easily removed if you tap the upside down pepper on a plate, after which you can fill the fruits with stuffing, although some housewives first put the peppers in boiling water for 1-2 minutes and only then stuff them with minced meat. Another option for cooking peppers is to remove the stalks, cut the fruits lengthwise into two parts and fill both boats with stuffing. For a festive table, vegetables are effectively arranged in the form of a cup with curly edges or a basket.

Features of stuffing eggplant and zucchini

The most important requirement for zucchini and eggplant is that they must be young, with a peel and dense enough to keep their shape under the load of the filling. Very good stuffed zucchini, which are ideal for this dish.

You can cut the zucchini in different ways - lengthwise with boats, across with short barrels, thinner rings, or cut lengthwise, but not completely, so that the effect of a whole vegetable is preserved. Eggplant is best divided into two halves.

Carefully remove the pulp and fill the fruit with the filling, and whether to boil the zucchini or eggplant until half cooked (within 3-5 minutes) before stuffing is a matter of personal preference. Some housewives cut zucchini and eggplant lengthwise into thin slices, cover with stuffing and roll up. You can also cut a basket or picturesque vases from zucchini. In the same way, patissons are stuffed, the shape of which is more convenient for this dish.

Subtleties of stuffing tomatoes and cucumbers

For the main thing - a good density, because too juicy fruits can easily fall apart. Cut off the top layer of tomatoes with a sharp knife, remove the pulp and fill with prepared products. You can stuff tomatoes by cutting them in half - it's much easier. Fresh or pickled cucumbers for stuffing are cut lengthwise or across, then the flesh is scraped out with a teaspoon, and the cucumbers are filled with stuffing. Tomatoes and cucumbers do not have to be stewed and baked, although there are unusual recipes with baked cucumbers. Tomatoes can also be briefly baked in the oven with other vegetables. Serve stuffed vegetables on the table with salads and sandwiches, decorating them with herbs, olives, sour cream or mayonnaise.

How to stuff potatoes

Select firm medium-sized potatoes, wash them, peel them, cut out the core, lightly cut the tuber at the base so that it can stand. Stuff with stuffing, and then bake or steam. Potatoes can be cut into two halves and turned into boats or cups, sometimes potatoes are pre-boiled and only then stuffed. In Jordanian cuisine there is a dish "batata mahshi", for which finely chopped lamb and beef are fried, a lot of garlic, spices and fragrant herbs - mint, basil and cilantro are added to the meat. The potatoes are filled with meat stuffing, baked in tomato sauce and served with natural yogurt.

Proper stuffing of onions

For it is better to take not bitter varieties of onions, but, for example, white or red lettuce onions. Of course, you still have to boil it a little first - about 2-3 minutes, while you do not need to peel the bulbs. Once the onion has cooled, peel it, cut off the top half of the onion (about a quarter) and lightly trim the base of the root to stabilize the onion shape. Using a teaspoon, remove the inner layers of the onion, leaving one or two on the outside. After filling with the filling, the onion is necessarily baked - with spices, herbs, cheese and vegetables.

stuffed pumpkin

This unusually tasty dish is not difficult to prepare - the lid is cut off from the pumpkin, the seeds, fibers and part of the pulp are removed from the inside, so that the wall thickness is no more than 2-3 cm, otherwise the dish will not bake. The peel is not cut off from a young pumpkin, but it is better to rid a pumpkin that has lain half of the winter from the hard shell. A pumpkin is baked with a filling ready for use (rice with fruits and nuts, meat with vegetables), covered with a pumpkin “lid”. If you stuff a pumpkin with potatoes, meat and onions, you get a real roast. This vegetable is baked for 1-2 hours, depending on the age and degree of readiness of the filling.

Fillings for stuffing

The most common filling is meat with rice, vegetables and spices, vegetables with cheese and mushrooms, mushrooms with vegetables or rice, vegetables with rice and other cereals - couscous, buckwheat, millet, barley, quinoa. By the way, cereals are good in any minced meat, because they are added not only for taste: when they swell, they bind other products together and make the filling homogeneous. In addition, cereals can reduce the cost of the dish, especially if the filling is meat. It is best when the cereal accounts for no more than a quarter of the entire filling.

Boiled chicken with egg, green onions and mayonnaise is very tasty - it is better to stuff vegetables with this stuffing, which are stuffed raw, such as cucumbers and tomatoes. Minced potato with onions and mushrooms, fish and seafood stuffing, peas and lentils with vegetables are good, and olives, salted fish, avocados, nuts, cottage cheese or cheese with garlic and herbs are ideal for cold serving.

A few tricks for stuffing vegetables

After removing the pulp, you can rub the inner walls of the fruit with salt, spices and fragrant herbs. Vegetables boiled until half cooked should not be rubbed - just lightly sprinkle them with seasonings.

By the way, try not to boil in water, but lightly “bake” them in the oven, it will turn out much tastier, healthier and more aromatic. Stuffing vegetables cut into rings (zucchini and cucumbers) requires skill, since there is no bottom in the rings and you can only keep the minced meat inside with batter - this method is good for baking in the oven.

After stuffing, put vegetables (such as peppers, zucchini and eggplant) in a thick-walled dish on a vegetable “cushion”, add a little water, broth or cream, sprinkle with delicious seasonings and grated cheese. If you don't want the filling to have a boiled taste, fry it with the spices beforehand. Pour the finished vegetables with any sauce - sour cream, tomato, cream, mushroom or meat.

Stuffed peppers and zucchini can be frozen for the winter, but you don’t need to defrost them, take them out and stew immediately, otherwise the frozen stuffed vegetables will soften and lose their attractiveness.

stuffed cabbage

This very unusual and tasty dish is prepared from a small whole head of cabbage, from which you need to remove a few outer green leaves (if any), stick a fork into the stalk, place the head in the pan with the fork up and put on fire. With a fork, handling a head of cabbage is easier, especially when the water boils. Cabbage leaves will begin to gradually soften, peeling off the head, and you have to cut them off and set aside, observing the order, so it will be easier to collect the head in reverse order. You don't need to cook cabbage! Leave a small head of cabbage without disassembling it into leaves - it will become the basis of the dish.

While the cabbage is cooling, prepare the filling of 400 g of minced pork, 2 onions fried in vegetable oil and 150 g of rice boiled until half cooked. Salt and pepper the filling, spread it on each leaf, starting with the smallest, and then lay the leaves on the remaining head, pressing them down with your hand. Spread the collected stuffed head of cabbage with mayonnaise, sprinkle with breadcrumbs and put in the oven for 50 minutes, heated to a temperature of 190 ° C. Many chefs bake cabbage in foil and only unwrap it at the end to brown it - in this case, the baking time must be increased.

Cut the cabbage into portions and serve with sour cream and herbs. Stuffed cabbage is easier to make than cabbage rolls, so this dish can be cooked not only on weekends. Some housewives make the cooking process even easier - they do not separate the cabbage leaves during blanching, but slightly bend them from the middle to the edges, putting the filling there. True, they have to wrap the finished head of thread with threads to maintain their shape during the heat treatment process. But such cabbage can be stewed in sauce - it definitely will not fall apart.

Stuffed beets

If you are tired of the traditional herring under a fur coat on the festive table, try to cook stuffed beets, this dish is not only tasty, but also looks bright and original.

So, boil 5 beetroots in water with a little bit of vinegar to keep the color vibrant. You can wrap the beets in foil and bake in the oven. Cool, cut off the top of the vegetable and a little at the base, for stability. Cut out the core with a knife and spoon, and then fill the resulting pots with stuffing. The filling is prepared as follows: mix the finely chopped fillet of one herring, the beet pulp, chopped on a coarse grater, remaining after cutting out the “pots”, add 8 pieces of soft chopped prunes, a third of a glass of chopped walnuts and 4 crushed garlic cloves. Put the stuffed beets on lettuce leaves and serve. As a filling, you can also use minced meat with onions and garlic.

When stuffing vegetables, it's easy to get creative by carving oddly shaped fruits or mixing stuffing ingredients, and the results are always impressive. Experiment and create in the kitchen with Eat at Home, let your family get only pleasure from food!

1. Stuffed peppers.

4 servings:
2 large bell peppers,
200-300 grams of minced meat,
1 tomato
a piece of cheese for sprinkling, greens.

Cooking:

Sweet bell peppers are cut into two halves and cleaned from the seed.
We stuff the pepper halves with minced meat prepared as usual.
Cut the tomato into circles and put a tomato circle on top of the minced meat on each pepper.
Sprinkle generously with grated cheese.
We send it to the oven. Bake for 20-25 minutes.
Sprinkle the finished dish with herbs. Rice, young potatoes can be served as a side dish.

2. Zucchini stuffed with chicken and vegetables.

Zucchini is not only tasty, but also a very healthy vegetable. In May, more and more often on the shelves of the supermarket, we can see this storehouse of microelements valuable for our body. A step-by-step recipe for zucchini stuffed with chicken and vegetables will help you prepare an original and delicious dish for the whole family.
Cooking the dish will take the hostess from 40 to 60 minutes. Zucchini for him it is better to choose large or medium. Then more tasty stuffing will fit.

You will need:

1 zucchini;
1 chicken fillet;
1 tomato;
half a bell pepper;
1 small carrot;
half an onion;
butter;
curry;
salt;
greens.

How to cook:

1. Cut the zucchini lengthwise and clean from the core.

2. Finely chop the chicken fillet. Fry until golden brown in a hot pan.
Fry finely chopped vegetables in another pan. First onions and carrots, then peppers and tomatoes. Vegetables should release juice. On average, they should be kept on fire for 2-3 minutes. You can add everything that your refrigerator is rich in, depending on the season - cauliflower, eggplant, wheatgrass onions. Practical housewives must use the core and seeds of a young zucchini.

3. Stuff the zucchini. Place the chicken on the bottom and mix the vegetables on top.

4. Add a small piece of butter, curry, salt to the boats. Wrap in foil.
Bake in a hot oven for 30-40 minutes until done. The fact that the zucchini can be taken out will be evidenced by its softness and plasticity. Thanks to the foil, the dish becomes especially fragrant and juicy.

Serving to the table, sprinkle stuffed zucchini with herbs. Pairs well with garlic or mustard sauce.

3. AMAZING POTATOES

You will need:

potatoes - 1 kg
minced meat - 300 gr
onion - 2 pieces medium
carrots - 100 gr
tomato paste - 1 tablespoon
garlic
vegetable oil

How to cook:

We select potatoes of the same size. Cut out the middle of it (this can be done using a knife and a teaspoon). We cut off the bottom of the potatoes a little so that they are stable in a frying pan (or stewpan).

Preparing potatoes by cutting out the center

The main thing after all in stuffed potatoes is the taste of the inside. Therefore, we put in minced meat: salt, pepper, garlic and onion (previously crushed or very finely chopped) and stuff the potatoes.

Place firmly in the pan. Half fill with salted water and cook until half cooked.
At this time we are preparing the gravy. We pass the onions and carrots (in vegetable oil), at the end adding tomato paste, a little water and salt.

Add the gravy to the half-finished stuffed potatoes and simmer until tender.
Serve stuffed potatoes to the table with gravy and chopped herbs.

4. Tomatoes stuffed with chicken.

Chicken Stuffed Tomatoes are the perfect combination of ingredients that complement each other to make a great, almost perfect hot dish or a savory, mind-blowingly divine appetizer!

You will need:

• Tomatoes - 4 pieces (large)
• Chicken (breast) - 1-2 pieces
• Mayonnaise - to taste
• Hard cheese - 100 grams or to taste
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 2-3 tablespoons

How to cook:

1. We take 1 large or 2 small chicken breasts, wash the meat under cold running water from blood, dry it with paper kitchen towels from excess moisture, put it on a cutting board and cut off cartilage, hymen, and also breast bone, if any. After we cut the chicken into a small cube up to 1 - 1.5 centimeters and leave the cut on the board. Preheat the oven to 240 - 260 degrees Celsius.

2. Now turn on the stove to an average level and put a pan on it with 2 - 3 tablespoons of vegetable oil. After the fat warms up, carefully place the chicken breast pieces in it and simmer them, stirring with a kitchen spatula, until the moisture is completely evaporated. When the liquid started by the meat has completely evaporated, sprinkle with salt, black pepper to taste and continue to fry the meat until golden brown for 10-12 minutes. Then move the pan aside and let the fried chicken cool slightly.

3. While frying the chicken, we prepare the cheese, cut off the paraffin peel from it and rub it on a coarse grater directly into a deep plate. Then add some salt and black pepper to it.

4. Meat and cheese are ready, you can start preparing the tomatoes, wash them under cold running water from any kind of contamination and dry with paper kitchen towels from excess liquid. Then we take 1 tomato, put it on a cutting board and cut off the place on which the stalk was attached to it, cut off about 1/4 of the entire fruit. We take a teaspoon and very carefully, so as not to damage the walls, remove all the pulp from the tomato. Prepare the rest of the tomatoes in the same way.

5. Now we divide the stew into 4 equal parts and put each of them in a separate tomato. Next, pour the stuffed tomatoes with a generous portion of mayonnaise, 2 to 3 tablespoons each. Then sprinkle them with chopped cheese, put them in a glass non-stick form and send them to the oven, heated to the desired temperature.

Roast the tomatoes for 15 minutes until the cheese is completely melted. After the required time has elapsed, remove the form with tomatoes from the oven, holding the container on both sides with kitchen tacks. With the help of 2 kitchen spatulas, we lay out the tomatoes on plates and serve to the table, having previously decorated the dish with any greenery you like.

6. Tomatoes stuffed with chicken are served hot or cold, in the first version as a second hot dish, and in the second as an appetizer. This dish does not need any additions, but such tomatoes can be successfully combined with any side dish, for example, boiled rice, pasta, mashed potatoes, and these are just a few of the possible options. Enjoy!

- Together with chicken breast, you can stew carrots, onions, sweet peppers, peas, boiled corn, zucchini, garlic or eggplant. Also, fried chicken can be mixed with any finely chopped herbs, such as dill, parsley, cilantro, basil or green onions.
– If desired, during the stew, the chicken can be seasoned with any spices that are suitable for cooking meat or poultry dishes, such as marjoram, red pepper, paprika, curry, sage, thyme, rosemary, savory, cinnamon, ginger and many others.
– Mayonnaise can be replaced with fat sour cream or cream.
- You can use any high melting cheese for powdering.
- Instead of chicken fillet, you can use the pulp from chicken thighs or drumsticks.