These stuffed heirloom tomatoes are full of turkey, rice and plenty of veggies, then topped with mozzarella cheese and baked to perfection. Serve for dinner or as an appetizer at a dinner party.
Right around late fall I start craving hot, hearty meals and when my garden is still thriving I know immediately I have to do some stuffed heirloom tomatoes. I’m just thrilled they turned out so well. And they are be so easy to customize! Definitely a meal to put on the weekly rotation (especially if your tomato plants have explode like mine do at times).
Tips & Variations
Leftover turkey – You can use turkey leftovers with this recipe. Add the turkey to a food processor or blender to grind the turkey or used diced or shredded turkey.
Use any type of rice – Feel free to use any rice you prefer in this recipe. I’ve used white a brown rice and other options include Basmati or Jasmine rice. Quinoa, couscous or cauliflower rice would be great substitutes as well.
Turkey, Mozzarella & Rice Stuffed Heirloom Tomatoes
These stuffed heirloom tomatoes are full of turkey, rice and plenty of veggies, then topped with mozzarella cheese and baked to perfection.
Ingredients
- 4 large heirloom tomatoes
- 2 tbs olive oil, divided
- 1 onion, diced
- 1 garlic clove, minced
- 1 green pepper, diced
- 1 lb ground turkey, or leftover turkey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups rice, cooked
- 3 tbs harissa, optional
- 1/4 cup mozzarella, shredded
Instructions
- 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).
- Heat 1 tablespoon olive oil in a large skillet or pan over a medium-high heat. Add the onions and bell pepper and cook until onions and peppers are softened, 2 minutes.
- Add the garlic and cook 30 seconds more.
- Push aside the veggie mixture in the pan and move away that part of the pan from the burner. Then add 1 tablespoon oil, ground turkey, salt and pepper to the empty side of the pan.
- Cook the turkey until browned on one side, then turn over and cook the other side, until cooked through (8-10 minutes). Stir occasionally to break up larger chunks.
- Combine the turkey and veggies, sprinkle with more salt, to taste, and cook for 1 more minute. Remove from heat.
- Preheat the over to 350°F.
- To fill the tomatoes, add one tablespoon of cooked rice and one tablespoon 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 (optional).
- 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 bake for 25 minutes.
Notes
This recipe works great with leftover turkey.
