Stuffed Tomatos with Ground Turkey, Chorizo and Kale

I feel like such a stereotypical Californian when I cook with kale, but it’s a great way to incorporate some veggies into an otherwise unhealthy meal. One of my favorite meats is chorizo and all of its spicy fatty flavorful glory. I was perusing the weekly grocery store deals and low and behold…chorizo was on sale. To make myself feel better about using chorizo in my meal, I came up with a recipe in my head to mix ground turkey and other veggies into the stuffing with chorizo to “balance” the chorizo’s unhealthiness but keep its flavor.

I looked up other stuffed tomato recipes and I put together a general recipe for stuffed tomatoes then tweaked it so I could create what my brain convinced my stomach I needed to eat.

This is my first stuffed dish ever (it won’t be my last), and I have to say it turned out pretty well!

Here are some pictures…and then the ingredients and instructions 🙂

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Stuffed-Tomatos-Mix

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What You’ll Need

  • 6 large firm tomatoes (The store I went to didn’t specify what kind of tomatoes they were…if you could find a beefsteak or another sturdy tomato, that’s perfect)
  • 1 lb ground turkey
  • 1/2 lb chorizo (I bought “fresh” chorizo from my local hispanic market, but you can use the cased one in the grocery store then adjust the recipe accordingly!)
  • A bundle of kale, removed the spine and chopped (my bundle was about 6 leaves = ~2 1/2 cups)
  • 1/2 cups of frozen roasted corn from Trader Joe’s (Fresh is better though if you have it!)
  • 1 small white onion, chopped
  • Salt and Pepper to taste
  • Red pepper flakes if you’re feeling spicy.
  • Olive Oil

What to do

  1. Prep the tomatoes!
    1. Core your tomatoes! Cut the tops and use a spoon to scoop out all of the seeds and things inside. Your tomatoes will look like little bowls and the walls of tomato are about 1cm or 1/4 inch thickness.
      • Save the seeds and tomato core that you scooped out! You can use it in other recipes
    2. Salt the inside of the tomatoes and place them upside down on a paper towel for at least 10 minutes so they can drain.  Meanwhile Make the stuffing!
  2. If your chorizo has casing, remove the casing and start cooking the meat in a skillet. I didn’t add any extra oil to the pan since chorizo is typically pretty fatty. There should be some fat that renders off that you can use to cook the other stuff.
  3. Add onion and red pepper flakes. The onions will soak up whatever chorizo fat there is while it’s sweating.
  4. Add kale and corn. Kale will wilt and pick up the flavors from the chorizo fat soaked onions.
  5. Add ground turkey. The ground turkey I used was frozen so when I defrosted it all this juice came out. Add the juice to the mix also.
  6. Cook until ground turkey cooked. Remember to taste! Add salt and pepper as needed.
  7.  Preheat oven to 400 degrees Fahrenheit
  8. The paper towel the tomatoes were sitting on should be pretty wet by now. Remove the paper towel and grease your  tomato skins and baking dish with some olive oil.
  9. Stuff the tomatoes! Since the stuffing is all cooked, pack the meat in there and pile it on.
  10. Drizzle some olive oil over the stuffed tomatoes.
  11. Bake for 30 minutes. Check on them, and when you start to see the tops brown and  tomato skins starting to curl and pucker at the top…you’re done! Let them sit for a bit and eat or make your lunch for tomorrow like I did.
  12. **OPTIONAL** Eat the tomatoes with some avocado… yum. 

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