Cheeseburger Tomatoes

Cheeseburger Tomatoes

Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 3 Servings

What You Need

• 9 x Vine Ripened Tomatoes
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 2 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1 Red Bell Pepper, finely diced
• 340g Beyond Meat Beef
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1 C 2 Minute Basmati Rice, not cooked
• 1/3 C + Plant-Based Chik'n Broth
• 1 1/4 C Red Leicester, shredded (more if needed for the tops)
• Himalayan Salt & Cracked Pepper
• Fresh Parsley, chopped for garnish

Directions

• Get your tomatoes prepped! Slice the tops off of your tomatoes, set them aside, and use a teaspoon to run along the edges of the tomatoes, loosening up the flesh inside. Empty the flesh in to a bowl or trash bag. Cupping the tomato in your opposite hand, use your teaspoon to gently scrape out as much of the flesh as you can leaving you with tomato bowls. Get your hollowed out tomatoes in to a baking dish large enough to accommodate them. In the meantime, dice up all of the tops of your tomatoes.​

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• Begin heating your EVOO, garlic, and pepper flakes in a large non-stick skillet set to about medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the onion, bell pepper, diced tomato tops and a generous hit of both salt & pepper. Stir and cook 7 - 9 minutes until veggies are mostly tender. Push them to the outside of the skillet and drop in the beef. Break up the beef in to small crumbles as it cooks in the skillet, flipping it as needed for even browning. After about 7 minutes, stir everything together and season once again with salt & pepper rather generously. Continue to cook another couple of minutes.
• Pour in the broth and add your 2 minute basmati straight from the bag. No need to microwave it in advance. Season with salt, stir, and cook 2 - 3 minutes until liquid is absorbed and rice has plumped up a bit. Turn off your heat and fold in 3/4 C of the red leicester cheese until melty. Taste your filling and season with salt if needed. You want the filling to be well seasoned as the tomatoes are fresh & watery which will drown out some of that salt. Once you're comfortable with the salt level, let's assemble.
• Preheat your oven to 375 F
• Season your tomatoes with a good sprinkle of salt before stuffing them with your filling. Make sure to press the filling in to ensure they're properly filled. Continue until all of your filling is used and all 9 tomatoes are stuffed.
• Bake your tomatoes in your preheated oven 12 minutes. Remove and set on to a wire cooling rack. Divide your remaining cheese between the tops of all of your tomatoes and sprinkle pepper flakes on each one. Return the dish to the oven for another 10 - 12 minutes until tomatoes are tender but not mushy. Remove and set on to your rack again. Sprinkle each tomato with parsley.
• Serve & ENJOY!

HAPPY VEG