Stuffed Tomatoes With Golden Crumb Topping

Ingredients

• 4 ounces 90% -lean ground beef or 93% -lean ground turkey
• 1 cup cooked brown rice
• 4 large ripe but firm tomatoes (about 8 ounces each)
• 1/2 teaspoon kosher salt, divided
• fresh ground pepper
• 1/2 cup tiny peas (cooked, if fresh, thawed, but not cooked, if frozen)
• 1/4 cup minced red onion
• 1/2 cup grated parmigiano-reggiano cheese, divided
• 1 tablespoon minced flat leaf parsley
• 1 cup breadcrumbs made from day-old whole wheat bread (see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced

Directions

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   Cooking Directions.

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   Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.

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   Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.

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   Add cooked rice to the bowl with the meat.

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   Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.

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   Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.

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   Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.

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   Yield: 4 servings.

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   3. Still Hungry?.

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    Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.

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    Notes:.

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    Tip.

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    To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

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    Nutrition InfoPer Serving.

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    Calories: 390 kcal.

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    Carbohydrates: 44 g.

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    Dietary Fiber: 5 g.

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    Fat: 16 g.

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    Protein: 17 g.

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    Sugars: 8 g

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    About: Nutrition Info

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    Powered by: ESHA Nutrient Database.