Stuffed Beefsteak Tomatoes with Turkey Mince, Ricotta and Mozzarella

Juicy beefsteak tomatoes filled with a savory turkey mince filling, ricotta and olives, baked with mozzarella and Parmesan. A filling low-carb main course with plenty of protein and few carbohydrates.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 4 Stück Beefsteak tomatoes
• 250 g Ground turkey
• 1 Stück Onion
• 1 Stück Garlic clove
• 1 EL Olive oil
• 100 g Ricotta
• 40 g Parmesan, grated
• 100 g Mozzarella
• 40 g Black olives, pitted and chopped
• 1 TL Oregano, dried
• 0.5 Bund Basil
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat (top and bottom heat).
2. Cut about 1 cm off the top of the beefsteak tomatoes, scoop them out with a teaspoon and finely chop the flesh. Lightly salt the insides of the tomatoes and let them drain upside down.
3. Finely dice the onion and garlic clove. Heat the olive oil in a pan and sweat the onion and garlic in it for 3 minutes until translucent.
4. Add the ground turkey and fry for 5 minutes, breaking it up, until cooked through.
5. Stir in the chopped tomato flesh and the olives and let everything reduce for 5 minutes. Season with oregano, salt and pepper and remove from the heat.
6. Let the mince mixture cool slightly, then mix it with the ricotta and the finely sliced basil leaves (reserve a few for garnishing).
7. Place the tomatoes in a baking dish, spread or fill them with the filling and top with the mozzarella (sliced or diced) and the Parmesan.
8. Bake in the preheated oven for about 20 minutes, until the cheese is golden brown and the tomatoes are soft.
9. Sprinkle with the remaining basil and serve warm.