First step is to wash all your tomatoes and carefully slice off the tops. Be sure to keep the tops to place back on top to help so the meat doesn’t get dried out during baking!
You’ll want to use a melon baller to help you easily clean out the inside of the tomatoes. I try to get a good majority of the insides out so there’s more room to pack the meat inside. Once you’ve got all of them cleaned out, set them aside on a backing sheet.
Pre-heat your oven at 375 degrees
Now you’ll want to toss in 2 tbsp. Of butter, onion and 2 tbsp. Minced garlic to a medium-large sauté pan (big enough for the 2 Lbs. of turkey you will need to cook) over medium heat. Cook together until the onions are aromatic and begin to get translucent.
Then you can add in your ground turkey and begin to brown
Meanwhile, in another skillet, toss in 1 tbsp. Of minced garlic, 2 tbsp. Butter, chopped watercress and the chopped baby corn. Sautee over medium heat for about 5 minutes. Then add in 3 tbsp. Of soy sauce and continue sauteing.
Next, add in all your riced cauliflower and sauté with the veggies and add ¼ cup soy sauce to the rice mixture. Stirring over medium heat until the veggies all look like they have soaked up the soy sauce and are cooked thoroughly
Now you will combine 3 cups of the cauliflower rice mixture to your ground turkey and stir in the remainder of the soy sauce. Once the rice and turkey are mixed together, then you’re ready to stuff your tomatoes.
Add in about a half cup of the mixture (or maybe a little more? I honestly just eyeball this part) to each tomato. You’ll want to stuff enough so it fills it up but don’t overflow the tomato. Then you can place the tomato top back on to prevent dry out!
Bake all your tomatoes at 375 for about 30 minutes and enjoy with the rest of your cauliflower mixture! Yummy!!
Serving Size 1 Tomato
Servings 8
- Amount Per Serving
- Calories 257
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2.6g13%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 392.9mg17%
- Total Carbohydrate 20.7g7%
- Dietary Fiber 5.2g21%
- Sugars 12.7g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
First step is to wash all your tomatoes and carefully slice off the tops. Be sure to keep the tops to place back on top to help so the meat doesn’t get dried out during baking!
You’ll want to use a melon baller to help you easily clean out the inside of the tomatoes. I try to get a good majority of the insides out so there’s more room to pack the meat inside. Once you’ve got all of them cleaned out, set them aside on a backing sheet.
Pre-heat your oven at 375 degrees
Now you’ll want to toss in 2 tbsp. Of butter, onion and 2 tbsp. Minced garlic to a medium-large sauté pan (big enough for the 2 Lbs. of turkey you will need to cook) over medium heat. Cook together until the onions are aromatic and begin to get translucent.
Then you can add in your ground turkey and begin to brown
Meanwhile, in another skillet, toss in 1 tbsp. Of minced garlic, 2 tbsp. Butter, chopped watercress and the chopped baby corn. Sautee over medium heat for about 5 minutes. Then add in 3 tbsp. Of soy sauce and continue sauteing.
Next, add in all your riced cauliflower and sauté with the veggies and add ¼ cup soy sauce to the rice mixture. Stirring over medium heat until the veggies all look like they have soaked up the soy sauce and are cooked thoroughly
Now you will combine 3 cups of the cauliflower rice mixture to your ground turkey and stir in the remainder of the soy sauce. Once the rice and turkey are mixed together, then you’re ready to stuff your tomatoes.
Add in about a half cup of the mixture (or maybe a little more? I honestly just eyeball this part) to each tomato. You’ll want to stuff enough so it fills it up but don’t overflow the tomato. Then you can place the tomato top back on to prevent dry out!
Bake all your tomatoes at 375 for about 30 minutes and enjoy with the rest of your cauliflower mixture! Yummy!!