Directions

1. For a vegetarian version, simply leave out the turkey.
2. You will need large tomatoes for this recipe.

What are we cooking today?

1. Cut the top off, leaving the stalk on, gently scoop the inside and place in a bowl. Be careful not to break them. Keep the tops for later.
2. 3Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.
3. 4The juice can be used to cook the rice, while the solids will be added to the meat mixture.
4. 5Prepare the rice (as per instructions on bag) or cauliflower rice.
5. 6Place half of the butter in a non-stick pan and let it melt over medium heat. Add the rice and briefly roast while mixing.
6. 7Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.
7. 8Preheat the oven to 400℉ / 200℃.
8. 9Finely chop the onion. Heat the remaining butter in a non-stick pan, add the onion and garlic (if used) and cook until slightly browned.
9. 10Add the minced turkey and cook until no red parts appear.
10. 11Add the tomato solids that you previously reserved from scooping and mix in well.
11. 12Add the saffron and turn the heat off. Transfer the rice mixture and freshly chopped herbs into the pan with meat.
12. 13Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.
13. 14Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.
14. 15Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!

Annabelle's tips

1. If you have any meat mixture left, which depends on the size of the tomatoes, just add them to the baking dish and cook together with the stuffed tomatoes.