Order Meals
Home > Recipes > Mediterranean Stuffed Tomatoes
Author:

Kevin Curry

Mediterranean Stuffed Tomatoes

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Show full recipe

Hide

Mediterranean Stuffed Tomatoes

Ingredients for 8 servings (8 stuffed tomatoes)

* Optional Substitution Note
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

Steps

Step 1

Set oven to 400F.

Step 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.

Step 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.

Step 4

Add onion, garlic and seasonings as the meat cooks in the skillet, about 3 minutes.

Step 5

Reduce the heat to medium, pour in red wine and cook for about 2 -3 minutes, until the wine is reduced by half.

Step 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.

Step 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.

Step 8

Allow them to cool after baking so they can be more manageable. Garnish and enjoy!

Mediterranean Stuffed Tomatoes

Kevin Curry


Prep 5min
Cook 40min
Total 45min

Category
Calories 250

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!



Nutrition per serving

Calories250cal
Protein18g
Fats6g
Carbs27g
Fiber4g
Sugar3g
0
(Based on 0 reviews)

Reviews

Your email address will not be published. Required fields are marked *

Rate the recipe:

Details

Prep 5min
Cook 40min
Total 45min

Nutrition per serving

Calories250cal
Protein18g
Fats6g
Carbs27g
Fiber4g
Sugar3g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!