Pomodori Ripieni di Tacchino e Cavolo Nero (Turkey and Collard Greens Stuffed Tomatoes)
Bring a taste of Italy to your dinner table with this delightful twist on stuffed tomatoes!
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large pot, bring water to a boil and add the collard greens. Blanch them for about 5 minutes until they are slightly tender. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 5 minutes.
Add the ground turkey to the skillet and cook until browned, about 7 to 10 minutes. Make sure to break it apart while cooking.
Stir in the blanched collard greens, bread crumbs, Parmesan cheese, oregano, salt, and pepper into the skillet mixture. Combine everything thoroughly and remove from heat.
Carefully hollow out the tomatoes by cutting the tops off and scooping out the insides, creating a cavity for the stuffing.
Fill each tomato with the turkey and collard greens mixture, packing them lightly but securely.
Place the stuffed tomatoes in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
Once done, let them cool for a few minutes, then enjoy your Italian-inspired stuffed tomatoes!
4 Servings
- Add some chopped bell peppers to the stuffing for a colorful touch.
- Mix in some cooked quinoa or rice for added texture and nutrients.
- Top with a dollop of marinara sauce and a sprinkle of fresh basil before serving.
- Choose firm, ripe tomatoes for the best flavor.
- Make sure to not overcook the collard greens when blanching; they should remain vibrant green.
- Feel free to substitute ground turkey with ground chicken or lean beef if preferred.
- fats: 8g
- carbs: 15g
- protein: 25g
- calories: 200
This dish provides a healthy balance of protein, fiber, and essential vitamins, promoting muscle health and digestion.
