Stuffed Roasted Romas
Servings
2
Servings
2
Ingredients
Instructions
  1. In a large saucepan, heat olive oil & add ground meat, breaking up the meat with a spatula. Cook for 5-6 minutes or until meat is browned. Drain off any excess grease then add the onion, Italian seasoning & salt to the pan. Cook 3-4 minutes or until translucent. Add the garlic & cook for 30 more seconds.
  2. Preheat oven to 350 F. Lightly butter an 8-inch baking dish.
  3. Turn tomatoes blossom side down to give you a flat bottom. Trim a thin slice off the ‘top’. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Chop pulp finely to be used in filling.
  4. Stir the rice, most of the cheeses (save a bit to top tomatoes with) & tomato pulp into meat mixture. Season to taste with salt & pepper.
  5. Mound the filling mixture evenly into tomato shells. Place remaining filling in the baking dish. Nestle the stuffed tomatoes into it so they will stay upright during baking time.
  6. Bake tomatoes about 15-20 minutes then top with remaining grated cheese. Bake for another couple of minutes until cheese is melted.
  7. Place a bed of arugula on serving plate & top with loose baked ground meat mixture. Place the roasted Romas on top & serve hot.