A great way to dress up Tomatoes!

Italian Stuffed Tomatoes

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 4

Ingredients:

8 medium ripe tomatoes
2 Tbsps of olive oil
4 ounces of lean free range ground bison (or beef)
4 cloves garlic, thinly sliced
1/2 cup of steamed rice
1 ounce Parmigiano-Reggiano, grated
1 small zucchini, grated
4 mint leaves, torn into small pieces
salt
freshly ground black pepper
1/2 cup of panko bread crumbs


Directions:

Preheat the oven to 400 F
Cut 1/2 inch off the top of each tomato and discard the top. Using a very small spoon, scoop out the core from the middle of the tomatoes and chop the pulp.
Put the oil in a nonstick pan and place over medium heat. Add the ground bison or beef in one layer and cook until lightly browned (about 4-5 mins). Place the meat aside and add the garlic and cook, stirring, until it is golden brown (about 2 mins).
Add the tomato pulp and cook until the liquid has evaporated, about 1 minute. Add the rice and turn off the heat. Add the Parmigiano, zucchini, and mint and season with salt and pepper to taste.
Season the inside of each tomato with salt and pepper. Evenly distribute the mixture in the hollowed tomatoes.
Season the panko with salt and pepper in a small bowl and sprinkle the mixture evenly over the top of each tomato.
Place the tomatoes in a baking dish and bake until they are warmed through and the panko is browned, about 8 minutes. Remove the tomatoes from the dish and divide them among 4 plates. Serve warm or cold.
(We prefer them warm!)