Stuffed Tomatoes

One of my favorite places to get authentic home cooked French recipes is French and Parfait. The videos are hilarious, the ingredients fresh, and the steps easy. Ever since I discovered her site I've wanted to make the stuffed tomatoes - with my own twist.

Now is the perfect time to make these, using the last-of-the-bunch tomatoes that you don't feel guilty for cooking in the oven. 

Inspired by French and Parfait 

• 3 large tomatoes
• 12 oz ground meat (I used turkey, but you can use anything)
• 1/2 c cooked rice or cauliflower rice
• 1/2 large onion, finely chopped
• 1 T chopped parsley
• 1/2 T chopped sage
• Salt and pepper

Preheat the oven to 375*.

Cut the tops of of the tomatoes. Using a spoon, scoop out the insides, making sure you don't make the skin too thin or poke through to the outside. Throw away the insides (or eat them!) and season the tomato shells with salt.

In a bowl mix together the ground meat, rice, onion, parsley, sage, salt and pepper until well combined. Divide the stuffing into 3 and put into the tomato shells. Top with the top of the tomato.

Place in a baking dish (make sure there is a lip on the dish, as there is some liquid that will come out from the tomatoes) and bake in the oven for 25 minutes, or until the meat is  cooked through.

Enjoy!