Stuffed Beefsteak Tomatoes
First off, this beefsteak tomato recipe is hitting!
Secondly, my friends over at the Beef Checkoff challenged me to create two recipes using lean beef. (*Kevin hits the “EASY” button*)
As you’ve undoubtedly seen by following me on social media, integrating lean beef into my regular diet has been critical to my journey, helping me achieve my fitness goals. And yeah, I also just like it. A lot.
With that in mind, I wanted to create an easy recipe that you can easily customize – such as using a hearty carbohydrate source such as quinoa, or a lower-carb source such as cauliflower rice – and that even the pickiest eaters at your dinner table would enjoy.
This is a simple recipe that I came up with, and it’s easy to customize. It’s all about texture. We’re gonna have the creaminess of the baked tomato and the hardiness of the beef and quinoa inside. Finally, we’re gonna top it all off with parmesan cheese, which is going to create a nice crispy crust on the outside.
First, chop off the top of the tomatoes and use a spoon to remove the inside of each tomato. Save the tomato pulp, you’re gonna need it later for the recipe.
To prepare meat, add olive oil to a nonstick skillet. Add garlic and cook until it’s slightly brown. Then toss in chopped red onion and bell pepper. Cook for about 3 minutes and toss in the lean ground beef. Chop and stir the beef and veggies, then add some cayenne, sea salt, and pepper.
Cook for another 3 minutes and add cooked quinoa. half of the tomato pulp, tomato sauce, and fresh basil. Stir it up and let it cook together for another 3 to 5 minutes.
Before baking, grab aluminum foil, and make a ring with it, to place tomato on the top. It will prevent tomatoes from spilling over and falling over while they’re baking.
Stuff the tomatoes and top it with shredded reduced-fat parmesan cheese. Bake in the oven for at least 20 minutes at 400F.
Enjoy this stuffed beefsteak tomato for dinner. Viola!
Stuffed Beefsteak Tomatoes
- Set oven to 400F.
- Cook quinoa according to instructions given and set aside.
- Slice off the top part of each tomato (and feel free to reserve the tops as garnish). Scoop out the pulp and set it aside in a bowl.
- Set a nonstick skillet on medium high heat and add olive and garlic. Once the garlic cooks for about 2 minutes and slightly browns, toss in the onion and bell pepper. Cook for about 2 to 3 minutes.
- Add the ground beef to the skillet and chop and cook using a wooden spatula to get the meat as fine as possible. As the meat cooks, add the seasonings. When the meat is nearly 85% finished cooking, about 6 to 8 minutes, toss in the cooked quinoa, tomato pulp, tomato sauce and fresh basil.
- Reduce the heat of the skillet and mix everything to together for about 2 to 3 minutes, then remove from the heat.
- Set the hollowed-out tomatoes into a baking dish, then stuff each tomato with the mixture and top each one off with shredded parmesan cheese.
- Bake in the oven for 20 minutes.
- Season to taste with sea salt & pepper.
Approximate macros for 1 of 5 tomatoes:
Available in the FitMenCook app
Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!