4 DelFrescoPure® Beefsteak Tomatoes, cored
Tip: scoop seeds out with a melon baller
1½ tbsp olive oil
1 cup grain or grain/legume combination
1 cup lightly wilted kale, spinach, or
bok choy
½ cup shredded aged Cheddar cheese
Salt and pepper to taste
Prep Time: 10 min
Cook Time: 15 min
Servings: 4
1 Preheat oven to 400° F or, if grilling, set barbecue to medium-high.
2 Once tomatoes are prepared as directed in ingredient list, rub inside and out with olive oil, then season well with salt and pepper on the inside.
3 Combine grain of choice with greens and half the cheese, about ¼ cup.
4 Stuff ½ cup of the mixture into the hollow of each tomato.
5 Place 1 tbsp of remaining ¼ cup of cheese on top of each tomato, pressing down to make sure it is inside the hollow.
6 Bake or barbecue for 15 minutes until the tomato is blistered slightly, the filling is hot, and the cheese has melted. Serve immediately.
Tip: The filling mixture is to your preference. This is a great way to use leftover grains such as cooked quinoa, rice, bulgur, etc. The more seasoning in the grain the better the finished dish will be.
To learn more about DelFrescoPure®, visit www.delfrescopure.com
