Cheeseburger Tomatoes
Tomatoes are in season right now which means they're cheap and are tasting their very best! I made a super simple Beyond Beef, basmati, and red leicester filling, stuffed the toms, and baked until melty, tender perfection. So easy and so satisfying!
PREP TIME
25 minutes
COOK TIME
50 minutes
INGREDIENTS
15
Serves: 3
Ingredients
- 9 whole9 whole9 whole Tomato, Vine-Ripened
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 1 whole1 whole1 whole Red Bell Pepper, finely diced
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 cup1 cup1 cup Basmati Rice, 2 Min Rice, uncooked
- 0.333 cup0.333 cup0.333 cup Plant Based Chickenless Broth - President's Choice
- 1.25 cups1.25 cups1.25 cups Red Leicester, shredded, more if needed for the tops
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get your tomatoes prepped! Slice the tops off of your tomatoes, set them aside, and use a teaspoon to run along the edges of the tomatoes, loosening up the flesh inside. Empty the flesh in to a bowl or trash bag. Cupping the tomato in your opposite hand, use your teaspoon to gently scrape out as much of the flesh as you can leaving you with tomato bowls. Get your hollowed out tomatoes in to a baking dish large enough to accommodate them. In the meantime, dice up all of the tops of your tomatoes.
- Begin heating your EVOO, garlic, and pepper flakes in a large non-stick skillet set to about medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, bell pepper, diced tomato tops and a generous hit of both salt & pepper. Stir and cook 7 - 9 minutes until veggies are mostly tender. Push them to the outside of the skillet and drop in the beef. Break up the beef in to small crumbles as it cooks in the skillet, flipping it as needed for even browning. After about 7 minutes, stir everything together and season once again with salt & pepper rather generously. Continue to cook another couple of minutes.
- Pour in the broth and add your 2 minute basmati straight from the bag. No need to microwave it in advance. Season with salt, stir, and cook 2 - 3 minutes until liquid is absorbed and rice has plumped up a bit. Turn off your heat and fold in 3/4 C of the red leicester cheese until melty. Taste your filling and season with salt if needed. You want the filling to be well seasoned as the tomatoes are fresh & watery which will drown out some of that salt. Once you're comfortable with the salt level, let's assemble.
- Preheat your oven to 375 F
- Season your tomatoes with a good sprinkle of salt before stuffing them with your filling. Make sure to press the filling in to ensure they're properly filled. Continue until all of your filling is used and all 9 tomatoes are stuffed.
- Bake your tomatoes in your preheated oven 12 minutes. Remove and set on to a wire cooling rack. Divide your remaining cheese between the tops of all of your tomatoes and sprinkle pepper flakes on each one. Return the dish to the oven for another 10 - 12 minutes until tomatoes are tender but not mushy. Remove and set on to your rack again. Sprinkle each tomato with parsley.
- Serve & ENJOY!
Notes
- You can sub the Beyond Meat for Impossible Beef if needed.
- Red Leicester is a harder, funkier cheese similar to an aged cheddar. Sub aged cheddar if needed.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 834 |
| Fat: | 55 g |
| Carbohydrates: | 40 g |
| Protein: | 50 g |
| Cholesterol: | 104 g |
| Sodium: | 1171 mg |
| Fiber: | 9 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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