Mediterranean Beef & Lamb Stuffed Tomatoes

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 250
Protein 18g
Fat 6g
Carbs 27g
Total Time 45 minutes


Stuffed Tomatoes Recipe


Mediterranean Beef & Lamb Stuffed Tomatoes
Ingredients for 8 servings (8 stuffed tomatoes)

1 tomato = 1 serving
  • 8 Hot house (or beefsteak) tomatoes
  • 1 lb 95% lean ground beef (or turkey; or use ONE protein)
    • PLANT SUB: veggie ground
  • 1/2lb lean ground lamb (or turkey; or use ONE protein)
    • PLANT SUB: veggie ground
  • 1 medium onion, diced
  • 2 tablespoons fresh garlic
  • Seasonings
    • 1 1/2 tablespoons The Fit Cook Land seasoning (OR your choice of dried herbs)
    • 2 teaspoons cumin
    • 1 1/2 teaspoons allspice (or more/less to taste)
    • pinch of sea salt & pepper
  • 1/3 cup red wine
  • 2/3 cup finely chopped parsley
  • 3 1/2 cups COOKED Basmati rice (or your choice of long grain rice or other grain)
  • Garnish
    • fresh parsley
  1. Set oven to 400F.
  2. Slice the top off the tomato, then use a spoon or grapefruit knife to carve out the inside and empty the insides into a bowl. Repeat for all tomatoes then place them in a baking dish.
  3. Set a large nonstick skillet on medium high heat, once hot lightly spray with avocado oil.  Then add the beef and lamb (or your choice of protein).  Chop it up as it cooks in the skillet.
  4. Add onion, garlic and seasonings as the meat cooks in the skillet, about 3 minutes.
  5. Reduce the heat to medium, pour in red wine and cook for about 2 -3 minutes, until the wine is reduced by half.
  6. Add parsley, rice and about 1 1 /2 cups of the tomato pulp.  Cover and cook for 15 minutes until the tomato gets soft and explodes to create a natural tomato sauce.  Reduce the heat to low if too much liquid is evaporating and the meat begins to lightly burn.
  7. Stuff the tomatoes with the rice mixture, then cover the baking dish with foil and bake for 25- 30 minutes, until the skin naturally begins to peel off.  Bake uncovered the final 5 minutes.
  8. Allow them to cool after baking so they can be more manageable.  Garnish and enjoy!
    Mediterranean Beef & Lamb Stuffed Tomatoes

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