Juicy Baked Stuffed Tomato Recipe | Jacques Pépin Cooking at Home | KQED

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils are budget-friendly and plant-based.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

cooked rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a cost-effective whole grain.

Preheat oven to 375°F (190°C).

Cut the tops off the tomatoes and scoop out the insides.

Mix the scooped tomato flesh with cooked rice, ground meat, onion, garlic, and parsley.

Season the mixture with salt, pepper, oregano, and basil.

Drizzle olive oil into the mixture and add lemon juice.

Stuff the hollowed tomatoes with the filling mixture.

Sprinkle cheese and bread crumbs on top of each stuffed tomato.

Place the stuffed tomatoes in a baking dish and pour vegetable broth around them.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the tops are golden.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens