Happy Sunday! My little one came down with an awful cold so we have been in bed, next to the humidifier all day. Luckily it’s been pouring rain and the crisp fall temps have officially arrived so I don’t mind one bit.
Right around this time of year I start craving hot, hearty meals and since my garden is still thriving I knew immediately I had to do some stuffed heirloom tomatoes. And you guys, these are truly amazing. I feel bad I only got one shot of them but life with a baby means you get what you get haha. I’m just thrilled they turned out so well. And they would be so easy to customize! Definitely a meal to put on the weekly rotation (especially if your tomato plants have exploded like mine have done).
Turkey, Mozarella & Rice Stuffed Heirloom Tomatoes with Basil and Mixed Greens
Prep time
Cook time
Total time
Author: The Blonde Chef
Serves: 4-6 servings
What You'll Need
- 4 large heirloom tomatoes
- 1 lb ground turkey
- 1 onion, diced
- 1 clove garlic, finely minced
- 2 tbs. olive oil
- 1 green pepper, diced
- 1.5 cups cooked rice
- 3 tbs. harissa (optional)
- ¼ cup mozzarella (shredded)
Instructions
- In a large pan, cook the onion, green pepper and garlic with olive oil until tender.
- Set aside in a bowl and add the turkey to the same pan. Add salt and pepper and brown (stirring occasionally to break up larger chunks)
- Cut out the stem of each tomato then carefully use a knife to remove a good portion of the filling and set aside (just enough so that you can stuff it but not so much that it collapses).
- Add one tbs of rice and one tbs of ground turkey, alternating until the tomatoes are filled.
- Keep the parts of the tomato you cut out and chop. Add to remaining rice along with the harissa.
- Add to the bottom of a baking pan then add the stuffed tomatoes.
- Top with mozzarella, brush the sides of the tomatoes with olive oil and cook at 350 for about 25-30 minutes.
