Wholesome, healthy and packed with flavour! These stuffed tomatoes are ideal for a light lunch and filled with tasty ingredients.
- 8 large tomatoes
- 3 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ½ large onion, finely chopped
- 500 g ground beef
- 350 g cauliflower rice
- 2 tsp Italian seasoning
- 2 cloves garlic, minced
- 1 ½ tsp salt
- Black pepper
Preheat the oven to 180° C and grease a baking dish.
Slice the top of the tomatoes off and, using a spoon, scoop out the flesh into a blender. Be careful not to make a hole into the skin of the tomato.
Place the tomatoes into the baking dish with the tomato tops on them.
Add 2 Tbsp olive oil, balsamic vinegar and the Italian seasoning to the blender. Season with a pinch of salt and blend until smooth.
Heat 1 Tbsp olive oil in a frying pan and add the chopped onions. Sauté the onions over medium heat until it is soft and golden brown. Add the minced garlic and sauté until fragrant.
Then add the ground beef to the frying pan and cook on medium-high heat until the beef is brown and cooked through (about 10 minutes).
Add the cauliflower rice and the blended tomato mixture to the pan. There will be a lot of liquid so increase the heat a little until it starts to simmer. Continue to stir occasionally until the cauliflower is soft and the liquid is reduced to the consistency of a sauce. Season with a pinch of salt and a few grinds of black pepper.
Then assemble the stuffed tomatoes:
- Start by patting the inside of the tomatoes with a paper to towel to remove excess moisture.
- Scoop the filling into the tomatoes and place the tomato tops back on as a “lid”. Cover the tomatoes with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the tomatoes are soft.
You can also swop the tomatoes for green peppers next time if you want to try out different flavours.