Beef Stuffed Tomato

450g extra lean ground beef

4 lrg. tomatoes
½ med. onion, chopped

2 stalks celery, chopped

1 small zucchini, grated

1 clove garlic, minced

1 t. cumin

Salt and pepper to taste

Preheat oven to 180 degrees.
Cut tops off tomatoes; scoop out pulp and reserve.
Brown ground beef in a large skittle over medium-high heat.
Add tomato pulp, onion, celery, zucchini, garlic and seasonings. Cook and stir until vegetables are tender.
Remove from heat.
Lightly mist a shallow baking dish with olive oil pan spray and place each tomato into the baking dish.
Stuff each tomato shell equally with the meat mixture, spooning any leftover into the bottom of baking dish.
Bake for 20 minutes. Serve each with leftover meat from baking dish spooned around the tomato.

Makes 4 servings

Calories: 205 per serving Fat: 5g.

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