Scale

4–6 large ripe tomatoes

1 lb ground beef

2 garlic cloves, minced

1/2 cup cooked quinoa or cauliflower rice

1/4 cup chopped fresh parsley or mint

1 tsp dried oregano

Salt & pepper to taste

Olive oil for drizzling

Slice tops off tomatoes and scoop out the insides. Lightly salt and set upside-down to drain.

In a skillet, cook ground beef with garlic, oregano, salt, and pepper until browned. Stir in quinoa and herbs.

Stuff tomato shells with beef mixture. Drizzle with olive oil.

Serve warm from the oven or chilled from the fridge—both are delicious!