Ingredients
Scale
- 10 medium-sized tomatoes (red or yellow; the less ripe, the better)
- 1 lb Butterball Ground Turkey
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- ½ tsp seasoned salt or chicken bouillon
- 1 tbsp garlic, minced
- 2 tbsp sawleaf or cilantro, freshly minced
- ½ tsp salt
Instructions
- Cut tomatoes in half and remove all pulp.
- Turn cut side down onto paper towel and let drain.
- Next, combine ground turkey with all seasonings and mix with hands until all seasonings are thoroughly incorporated.
- Now, stuff each tomato half with about 1 tbsp of the turkey mixture.
- Then, add 3 tbsp oil to a large skillet and heat on medium-low heat.
- Place stuffed tomatoes open-side down into pan and cook for about 15 minutes or until tomatoes have softened a little.
- Then, flip onto other side and continue cooking an additional 10 minutes.
- Do not cook too fast because the turkey will not be cooked thoroughly.
- Both sides of the tomatoes need to be heated to thoroughly cook the turkey. Makes 20 stuffed tomatoes.
Nutrition
- Serving Size: 1 grams
- Calories: 72
- Sugar: 2
- Sodium: 280
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
- Cholesterol: 24