These stuffed tomatoes are the perfect easy main or side dish for summer. I love using turmeric to flavor rice and quinoa; it adds a really nice, buttery flavor without adding too much (or any) butter, and turmeric is a fantastic superfood that’s just loaded with benefits. Remember that turmeric’s bioavailability is increased when it is served with pepper and some kind of fat — you’ll find both in this recipe.
You could just make simple stuffed tomatoes with this recipe and cut back on the amount of filling you make, but I prefer to bake the tomatoes on a bed of even more filling for a couple of reasons. Number one, you get even more delicious filling. And number two, you get two different textures: the filling in the tomatoes gets nice and crispy on top, which is delicious, but the filling beneath the tomatoes absorbs their cooking juices as this bakes, making it full of flavor.
Beef, Quinoa, and Rice Stuffed Tomatoes with Turmeric
Serves 2 / 1 hour
Ingredients:
6 round tomatoes
1/2 cup brown rice
1/2 cup quinoa
2 teaspoons of turmeric
Salt and freshly ground black pepper
2 teaspoon coconut oil
10.5 ounces ground grass-fed beef
1 clove garlic, minced
Directions
Place the rice and the turmeric in a pot, and cover with a 1 1/2 cups water. Bring to a simmer, then cover and cook for 10 minutes.
Rinse the quinoa and add it to the pot. Stir, bring back to a simmer, reduce the heat, and cover. Cook for 10 more minutes, until al dente.
3. Heat the coconut oil in a frying pan, and add the ground beef. Season with salt and pepper, and cook until browned. Add the garlic and cook until fragrant, about 1 minute. Add the pre-cooked rice and quinoa.
4. Trim the tops off of the tomatoes, and use a spoon to remove the innards and membranes.
5. Set the emptied tomatoes aside.
6. Chop the tops and tomato innards, and add them to the pan with the rice and beef.
7. Stir to combine, and cook until the tomatoes have just begun to cook down, about 10 minutes. Feel free to add water to the pan if it looks as though things are beginning to stick.
8. Stuff the tomatoes with the mixture. Spread the rest of the mixture in a baking dish.
9. Set the tomatoes on top of the mixture, and bake in a 350 degree oven for about 30 minutes, or until the tomatoes themselves have begun to break down and the tops are nicely browned.
10. Serve the tomatoes with a basil garnish or as a side to a steak, a piece of grilled chicken, or with a green salad.
