These Turkey-Stuffed Tomatoes Will Leave You Satisfied
Make the most of the season’s beefsteak tomatoes with this healthy dinner idea. Best part? No messy pan to clean up afterwards.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 60minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 60minutes |
Ingredients
- 4 beefsteak tomatoes (about 10 oz/300 g each)
- 1 lb lean ground turkey
- 1 egg beaten
- 1 shallot or very small onion, finely chopped
- 1/3 cup whole-wheat panko breadcrumbs
- 2 tbsp chopped fresh parsley or dill weed
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup Swiss cheese shredded
- 4 tsp olive oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F (180°C). Slice off top third of tomatoes, reserving “lids”. With spoon, scoop out tomato pulp into bowl; reserve for another use. Turn hollowed out tomatoes upside down on kitchen towel and let drain.
- Meanwhile, in clean bowl, combine turkey, egg, shallot, breadcrumbs, parsley, Dijon, salt, pepper and ½ cup (125 mL) of the cheese; divide in four portions.
- Grease a non-metallic square baking dish. Turn tomatoes, cut side up, in dish. Stuff tomatoes with turkey mixture; sprinkle with remaining cheese. Top each with a lid, pressing lightly. Drizzle tomatoes with olive oil.
- Bake until turkey meat loaf mixture is cooked through and tomatoes are tender, 35 to 45 minutes.
Recipe Notes
Nutrients per serving: 424 calories, 33 g protein, 23 g fat (8 g saturated fat), 22 g carbohydrates (4 g fibre), 165 mg cholesterol, 588 mg sodium
Originally Published in Best Health Canada
