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Saffron “Rice-Stuffed” Tomatoes

AuthorAnnabel
RatingDifficultyBeginner

Cauliflower rice could be used as a replacement in so many ways. This recipe is just one of many!

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 8 large tomatoes
 400 g turkey mince
 2 small white onions
 8 tbsp fresh basil + more for garnish
 8 tbsp fresh parsley
 1 tsp saffron
 4 tbsp coconut oilor butter
 1 tsp pink Himalayan saltor sea salt
 ground black pepper
 extra virgin olive oil sprayor coconut oil spray
 4 cloves garlicoptional

1

Cauliflower rice could be used as a replacement in so many ways. This recipe is just one of many!

You will need large tomatoes for this recipe.

What are we cooking today?
2

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.

3

Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.

4

The juice can be used to cook the cauliflower rice, while the solids will be added to the meat mixture.

5

Prepare the Cauliflower Rice.

6

Place half of the butter in a non-stick pan and let it melt over medium heat. Add the cauliflower rice and briefly roast while mixing.

7

Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.

8

Preheat the oven to 400℉ / 200℃.

9

Finely chop the onion. Heat the remaining butter in a non-stick pan, add the onion and garlic (if used) and cook until slightly browned.

10

Add the minced turkey and cook until no red parts appear.

11

Add the tomato solids that you previously reserved from scooping and mix in well.

12

Add the saffron and turn the heat off. Transfer the cauliflower rice mixture and freshly chopped herbs into the pan with meat.

13

Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.

14

Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.

15

Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!

Annabelle's tips
16

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.

Ingredients

 8 large tomatoes
 400 g turkey mince
 2 small white onions
 8 tbsp fresh basil + more for garnish
 8 tbsp fresh parsley
 1 tsp saffron
 4 tbsp coconut oilor butter
 1 tsp pink Himalayan saltor sea salt
 ground black pepper
 extra virgin olive oil sprayor coconut oil spray
 4 cloves garlicoptional

Directions

1

Cauliflower rice could be used as a replacement in so many ways. This recipe is just one of many!

You will need large tomatoes for this recipe.

What are we cooking today?
2

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.

3

Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.

4

The juice can be used to cook the cauliflower rice, while the solids will be added to the meat mixture.

5

Prepare the Cauliflower Rice.

6

Place half of the butter in a non-stick pan and let it melt over medium heat. Add the cauliflower rice and briefly roast while mixing.

7

Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.

8

Preheat the oven to 400℉ / 200℃.

9

Finely chop the onion. Heat the remaining butter in a non-stick pan, add the onion and garlic (if used) and cook until slightly browned.

10

Add the minced turkey and cook until no red parts appear.

11

Add the tomato solids that you previously reserved from scooping and mix in well.

12

Add the saffron and turn the heat off. Transfer the cauliflower rice mixture and freshly chopped herbs into the pan with meat.

13

Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.

14

Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.

15

Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!

Annabelle's tips
16

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.

Saffron “Rice-Stuffed” Tomatoes
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 8 large tomatoes
 400 g turkey mince
 2 small white onions
 8 tbsp fresh basil + more for garnish
 8 tbsp fresh parsley
 1 tsp saffron
 4 tbsp coconut oilor butter
 1 tsp pink Himalayan saltor sea salt
 ground black pepper
 extra virgin olive oil sprayor coconut oil spray
 4 cloves garlicoptional

Directions

1

Cauliflower rice could be used as a replacement in so many ways. This recipe is just one of many!

You will need large tomatoes for this recipe.

What are we cooking today?
2

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.

3

Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.

4

The juice can be used to cook the cauliflower rice, while the solids will be added to the meat mixture.

5

Prepare the Cauliflower Rice.

6

Place half of the butter in a non-stick pan and let it melt over medium heat. Add the cauliflower rice and briefly roast while mixing.

7

Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.

8

Preheat the oven to 400℉ / 200℃.

9

Finely chop the onion. Heat the remaining butter in a non-stick pan, add the onion and garlic (if used) and cook until slightly browned.

10

Add the minced turkey and cook until no red parts appear.

11

Add the tomato solids that you previously reserved from scooping and mix in well.

12

Add the saffron and turn the heat off. Transfer the cauliflower rice mixture and freshly chopped herbs into the pan with meat.

13

Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.

14

Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.

15

Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!

Annabelle's tips
16

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.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 89
% Daily Value *
Total Fat 5g8%
Saturated Fat 3.3g17%
Cholesterol 0mg
Sodium 155mg7%
Potassium 303mg9%
Total Carbohydrate 6g2%
Dietary Fiber 1.5g6%
Sugars 3.7g
Protein 6.4g13%

Calcium 1.7%
Iron 3%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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