Ingredients
Directions
For a vegetarian version, simply leave out the turkey.
You will need large tomatoes for this recipe.
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.
Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.
The juice can be used to cook the rice, while the solids will be added to the meat mixture.
Prepare the rice (as per instructions on bag) or cauliflower rice.
Place half of the butter in a non-stick pan and let it melt over medium heat. Add the rice and briefly roast while mixing.
Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.
Preheat the oven to 400℉ / 200℃.
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.
Add the minced turkey and cook until no red parts appear.
Add the tomato solids that you previously reserved from scooping and mix in well.
Add the saffron and turn the heat off. Transfer the rice mixture and freshly chopped herbs into the pan with meat.
Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.
Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.
Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!
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.
4 servings
- Amount per serving
- Calories386
- % Daily Value *
- Total Fat 23.7g31%
- Saturated Fat 14g70%
- Cholesterol 0mg
- Sodium 629mg28%
- Total Carbohydrate 23.5g9%
- Dietary Fiber 7.5g27%
- Total Sugars 13g
- Protein 25.7g
- Calcium 7mg1%
- Iron 13mg73%
- Potassium 1221mg26%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
For a vegetarian version, simply leave out the turkey.
You will need large tomatoes for this recipe.
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.
Using a sieve, separate the tomato juice from the solids and keep in a separate bowl.
The juice can be used to cook the rice, while the solids will be added to the meat mixture.
Prepare the rice (as per instructions on bag) or cauliflower rice.
Place half of the butter in a non-stick pan and let it melt over medium heat. Add the rice and briefly roast while mixing.
Pour in the tomato juice, season with salt and cook until the juices evaporate. When done, place in a bowl and set aside.
Preheat the oven to 400℉ / 200℃.
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.
Add the minced turkey and cook until no red parts appear.
Add the tomato solids that you previously reserved from scooping and mix in well.
Add the saffron and turn the heat off. Transfer the rice mixture and freshly chopped herbs into the pan with meat.
Using a small spoon, carefully fill each tomato with the mixture and close with the reserved tops.
Transfer to a greased baking dish, spray with some cooking oil and place in the oven for about 20 minutes.
Remove from the oven, carefully place on a serving plate, garnish with fresh basil and enjoy hot!
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.
done