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Stuffed Tomatoes Serves 4

Updated: Mar 30, 2022

8 medium ripe tomatoes

olive oil cooking spray

4 oz lean ground beef

4 cloves garlic, sliced

½ cup steamed brown rice

1 oz grated parmesan or to taste

1 small zucchini, grated

salt and pepper to taste

½ cup whole wheat panko bread crumbs

Preheat the oven to 400°

Cut ½” off the top of the tomatoes and discard.

Using a melon baller, scoop out the core from the middle of the tomatoes, chop the pulp and set aside.

Spray 6 seconds of cooking spray in a nonstick skillet; place over medium heat and add the beef. Cook until browned, about 4 minutes. Add the garlic and cook until golden brown, about 2 minutes.

Add the tomato pulp; cook until the liquid evaporates. Add the rice. Remove from the heat.

Add the next 2 ingredients and season with salt and pepper to taste.

Season the inside of the tomatoes with salt and pepper. Add the beef and tomato mixture to the seasoned tomatoes.

In a small bowl combine the panko and salt and pepper to taste. Sprinkle over the top of the tomatoes.

Place the tomatoes in a baking dish and bake until warmed and browned. About 8 minutes. Serve warm or cold.

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