Today we're making Turkey-Stuffed Tomatoes. Gluten-free, dairy-free, and perfect as an appetizer or an entree! This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
|Ground turkey||3/4 Pound|
|Beefsteak tomatoes||6 ((hollowed))|
|Red onion||1 , chop|
|Garlic||6 Clove (30 gm) , mince|
|Pomegranate molasses||1 Teaspoon|
|Basil leaves||8 ((chiffonade))|
|Bella mushroom||4 , slice|
|Cashews||1/4 Cup (4 tbs)|
|Daiya cheese||1/2 Cup (8 tbs)|
|Red chilli pepper||To Taste|
|Ground black pepper||To Taste|
|Olive oil/Coconut oil||1 Tablespoon ((for cooking))|
1.Preheat your oven to 400 degrees.
2.Sautee garlic over medium heat until it turns a little golden about 1 min.
3.Add onions and cook until soft about 4-5 mins.
4.Add turkey cook until done place in a bowl and set aside
5.Cut and hollow out tomatoes. reserve the tops.
6.Place the guts in a food processor, add 1 tsp of oil and red chili pepper(to taste) and blend.
7.Place it on a large baking dish and set aside.
8.In a separate bowl mix the tapioca cheese and the cashews and process until well incorporated.
9.Now, combine your cashew-cheese mixture with your cooked turkey meat, and Stuff it inside the hallowed out tomatoes.
10.Place the stuffed tomatoes on the baking dish with the tomato sauce and bake for 15-20 mins.