Stuffed Tomatoes

ground meat

🥗Healthier: lentils

💰Cheaper: ground turkey

Lentils provide protein with fewer calories, while ground turkey is less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Cook the rice in water with a bit of salt and bay leaves for flavor, adding a touch of oil.

Undercook the rice slightly; if it normally cooks for 10-12 minutes, cook it for 8 minutes instead.

Drain the rice and let it cool.

Chop some basil and cube the mozzarella.

Mix the basil, mozzarella, grated cheese, and dry oregano into the cooled rice.

Prepare the tomatoes by cutting the tops off and scooping out the insides, saving the juices and seeds.

Chop the insides of the tomatoes and add them to the rice mixture for flavor.

Drizzle olive oil in a roasting pan and season the tomatoes with oil and salt.

Stuff the tomatoes with the rice mixture, leaving some space for them to expand while baking.

Use the tops of the tomatoes as a base and place them back on top of the stuffed tomatoes.

Pour the reserved tomato juice down the middle of the stuffed tomatoes and sprinkle grated cheese on top.

Bake in a 400°F (204°C) oven for 20-30 minutes until crispy and golden, without covering them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary