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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Stuffed Tomatoes

Source: dLife

Baked tomatoes stuffed with turkey and vegetables.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	201.9

Total Carbs	10.8 g

Dietary Fiber	1.4 g

Sugars	6.3 g

Total Fat	10.3 g

Saturated Fat	4.3 g

Unsaturated Fat	1.5 g

Potassium	195.1 mg

Protein	16.2 g

Sodium	349.4 mg

Dietary Exchanges 10.3 Fat, 1.5 Vegetables, 1.6 Meat, 0.2 Milk, 0.1 Starch, 1.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each fresh tomatoes 0.5
0 1/2 tsp salt 1.0
1 cup whole milk 1.0
1 tbsp white whole wheat flour 12.0
12 oz Turkey, ground, 8% fat, raw 0.5
0 1/2 cup fresh chopped celery 0.25
0 1/4 cup fresh chopped green onion 0.5
0 1/2 cup shredded cheddar cheese 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 375°F.
Cut tops off of tomatoes, scoop out pulp, leaving the shells intact.
Sprinkle inside of tomato shells with salt, and invert on paper towels to drain.
In small saucepan, combine milk and flour, stirring to blend.
Bring to boil, reduce heat, and stirring consistently, cook mixture until thicken and smooth.
Add turkey, celery, onions, cheese, salt, and pepper.
Spoon turkey mixture into tomato shells.
Place stuffed tomatoes in 13" x 9" x 2" baking dish. Bake 20 minutes, or until heated through.