Stuffed Tomatoes Serves 4

Updated: Mar 30

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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