Turkey-Stuffed Tomatoes - Rule Of Yum Recipe

KennenNavarro's picture

May. 18, 2018

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
Salt 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.


11.Serve immediately

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6