Baked Tomatoes stuffed with Turkey & Brown rice
Ingredients
8 large tomatoes
1 cup brown rice
1 lb lean chopped turkey
4 potatoes
1 medium onion
4 cloves garlic
1 tsp paprika
8 Tbsp Olive Oil
1 tsp parsley
1 tsp oregano
1 tsp dry mint
¼ tsp allspice
Salt Black pepper
Directions
Wash rice, place rice into a pot with 2 cups water, add 1 Tbsp olive oil and ½ tsp salt. Cook
uncovered on high heat until it boils. Once it boils, turn heat to low, cover and cook for 20
minutes. After 20 minutes shut off heat, stir rice with a fork, cover again for 10 minutes.
While rice boils, wash potatoes, peel and slice into wedges (8 wedges for each potato). Boil
potatoes with 1 Tbsp olive oil and ½ tsp salt for 12-15 minutes.
Wash tomatoes, cut top portion of tomato and set aside.
Scoop out the inside of the tomatoes and chop into small pieces discarding hard inner stem.
Chop the onion and place into a frying pan with 4 Tbsps olive oil and cook over medium heat.
After 5 min. add chopped turkey meat continue cooking.
Preheat oven to 400 degrees.
Add 2 Tbsp garlic, ½ tsp salt, ½ tsp black pepper, 1 tsp paprika to turkey. Let cook for
approximately 12 minutes stirring everything together.
While turkey cooks, mix half of the chopped tomatoes with 2 Tbsp olive oil, ½ tsp mint, 2 tsp
parsley and ¼ tsp allspice. Add to turkey and cook an additional 5-8 minutes. Add cooked rice,
mix with turkey and cook an additional 8 minutes.
Place tomatoes in 2 foil pans (4 in each pan). Stuff tomatoes with turkey & rice mix, place
tomato lids on tomatoes. Place potato wedges around tomatoes.
With the rest of tomato pulp, mix with 2 Tbsp olive oil, 1 tsp oregano, ½ tsp salt. Pour mix on
tomatoes and potatoes.
Bake for 40 minutes at 400 degrees.
Enjoy!!
For additional spicy flavor, add ¼-1/2 tsp chili powder, or cayenne pepper to turkey mix.