Stuffed Tomatoes with Sunflower Seeds

Ingredients

• 4 large beef tomatoes
• 40 g arugula (0.5 bunch)
• 8 sage leaves
• 1 yellow bell pepper
• 1 red bell pepper
• 50 g Parmesan cheese (1 piece)
• 20 g Sour cream (1 tbsp)
• 100 g fresh cheese preparation (0.2% fat)
• 30 g Sunflower seeds (2 tbsp)
• Salt
• Pepper
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash tomatoes, cut off tops and scoop out seeds.

2. 2.

   Wash arugula and sage, shake dry. Set aside 4 sage leaves; finely chop the rest with arugula.

3. 3.

   Wash bell peppers, trim and dice finely.

4. 4.

   Grate parmesan and whisk with sour cream and fresh cheese until smooth. Mix in arugula, chopped sage, sunflower seeds, and pepper cubes. Season with salt and pepper.

5. 5.

   Lightly oil a small baking dish. Fill tomatoes with the cheese mixture and place them in the dish. Bake in preheated oven at 180 °C for about 20 minutes.

6. 6.

   Place the reserved sage leaves on top of the tomatoes.