It’s SO cold outside and supposed to be a wintery mix in Birmingham this week so I thought I would try a new recipe. These Turkey Stuffed Tomatoes are a twist on stuffed peppers but healthier made with ground turkey and millet. Millet is a healthy alternative to the more common grains since it is a good source of some very important nutrients, including copper, manganese, phosphorus. It has also been said to help with prevent gallstones, lower type two diabetes and heart protective properties. To prepare the millet, in a saucepan heat 1 teaspoon olive oil over medium heat. Add the millet and roast gently until millet starts to turn tan. Add 2 cups water and bring to a boil. Cover, reduce heat to low, and simmer 25 to 30 minutes or until all of the water is absorbed.
Turkey Stuffed Tomatoes
1 hour, 20 minutes
4 medium fresh tomatoes
1 cup millet
1 lb. ground turkey
2 shallots, peeled and finely chopped
2 cloves garlic, minced
1 (8 oz.) can low-sodium tomato sauce
2 tsp. chopped fresh thyme
2 tsp. chopped fresh Italian parsley
1/2 tsp. freshly ground pepper
1. Cook millet according to package directions. Set aside.
2. Cut a thin slice off the top of each tomato. Scoop out pulp leaving a 1/2-inch shell. Discard pulp.
3. Preheat oven to 375F.
4. In a large skillet, cook ground turkey, shallots and garlic over medium heat until turkey is browned. Drain. Stir in tomato sauce, thyme and parsley; reduce heat and simmer over low heat 10 minutes more, stirring occasionally. Stir in millet.
5. Place tomatoes in a lightly greased baking dish. Spoon turkey mixture evenly inside tomatoes. Bake 30 to 35 minutes or until tomatoes are roasted.