French Provencal Stuffed Tomatoes: Perfect Summer Appetizer or Side

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Preheat oven to 375°F (190°C).

Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Stir in the reserved tomato pulp, diced bell pepper, zucchini, and carrot; cook for another 5 minutes.

Mix in breadcrumbs, grated parmesan cheese, chopped basil, thyme, salt, black pepper, and egg until well combined.

Fill each hollowed tomato with the meat mixture, pressing down gently to pack it in.

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

Drizzle olive oil over the tops of the stuffed tomatoes.

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 and tomatoes are tender.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens