Ingredients
4 large tomatoes (roasted and halved)
1 lb ground turkey
1 cup uncooked brown rice
1 small onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 cup crumbled feta cheese
1 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C)
Halve tomatoes, scoop out centers, and place in a roasting pan
Season turkey with salt, pepper, cumin, and paprika
Heat olive oil in a skillet, cook turkey and onions until browned
Add garlic, brown rice, and herbs; stir to combine
Cook 15 minutes until rice absorbs liquid
Stir in lemon juice and fold in feta cheese
Divide mixture into roasted tomato shells and return to oven
Roast 5-7 minutes until tomatoes blister slightly
Notes
Use quinoa or farro as rice alternatives
Add diced zucchini or spinach for extra veggies
Serve with Greek yogurt instead of feta for dairy-free version
Store leftovers in air-tight containers up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Stewing/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg