1 hr 20 min
6 vine-ripened tomatoes
1/4 pound of Italian-style seasoned ground turkey or pre-cooked refrigerated seasoned turkey sausage
2 tablespoons extra virgin olive oil
1 teaspoon pesto
2 tablespoon grated Parmesan
1/4 teaspoon dried basil
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Precook Riceland Boil-In-Bag rice according to package instructions, drain and set aside.
Preheat oven to bake 350 degrees. Grease small baking dish or similar ovenproof baking dish the size of six tomatoes.
Cut off top of tomatoes and scoop out insides. A grapefruit spoon with serrated edges works well, otherwise use a serrated knife and spoon to scoop. Save scooped out insides for another dish, you will not be using it for this recipe. Add tomatoes to the greased baking dish.
Brown turkey in skillet on medium-high heat with 1-tablespoon olive oil. Sauté until browned, approximately 10 minutes. Turn off heat.
In a bowl add remaining ingredients and stir. Add turkey and cooked rice and stir.
Stuff tomatoes with mixture and drizzles with 1 tablespoon of olive oil.
Bake for 60 minutes.
Serve and enjoy!