Baked Turkey-Stuffed Tomatoes Recipe

About this recipe

A hearty dinner dish featuring turkey, vegetables, and cheese baked inside juicy beefsteak tomatoes. Perfect for solution seekers looking for a satisfying and flavorful meal.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 2.5 Kg Austin Whole Peeled Tomato
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 500g to 700g Turkey
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Akar Powder Salt
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Cut a slice off the top of each beefsteak tomato and scoop out the pulp; reserve the pulp for another use.
2. 2. Sprinkle the inside of the tomatoes with 1/4 tsp salt and turn them upside-down to drain for 10 minutes.
3. 3. In a small saucepan, melt 2 tbsp butter over medium heat and whisk in 2 tbsp flour. Cook, stirring, until the mixture is bubbly, about 2 minutes.
4. 4. Remove the saucepan from heat and gradually stir in 1 cup milk. Return to low heat and cook, stirring constantly, until the sauce is smooth and thickened, about 3-4 minutes.
5. 5. Stir in 1 3/4 cups cooked turkey, 1/4 cup diced sweet bell pepper, 1/4 cup chopped parsley, and 1/4 cup shredded cheddar cheese. Season with 1/4 tsp paprika powder and additional salt to taste.
6. 6. Fill each tomato shell with the turkey mixture, packing it gently.
7. 7. Arrange the filled tomatoes in a shallow baking dish or pie plate. Sprinkle the tops with the remaining 1/4 cup shredded cheddar cheese.
8. 8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the tops are golden brown and the filling is heated through.
9. 9. Serve warm as a satisfying dinner option.