Elk Stuffed Tomatoes
September and October mark the transition from summer to winter, bringing crisp, earthy mornings, a brilliant kaleidoscope of falling leaves, crops ready for gathering and best of all, elk bugles ringing through mountain air.
Servings: 4
Ingredients
- 8 large beefsteak tomatoes
- 1 lb ground elk
- 1/2 white onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 4 oz diced green chiles
- 1 cup long-grain rice, cooked
- 1 3/4 cups Mexican style cheese blend, shredded
- 1/4 cup parmesan cheese
- 1 tsp dark chili powder
- 1 tsp ground cumin
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt
- 2 tbsp extra virgin olive oil
Additional Toppings
- Cilantro
- Salsa
- Sour cream
- Guacamole
Instructions
- Cook the rice as you preheat the oven to 400. Cut the tops off the tomatoes. Using a spoon or melon baller, scrape out the center from each tomato. Make sure to leave enough flesh so the walls of the tomato maintain their integrity. Set tomatoes upside down to drain. Heat a skillet over medium-low heat. Add 1 tablespoon of olive oil, diced onions, garlic and ground elk. Sauté until browned. Remove from heat.
- In a large bowl, combine the meat mixture, cooked rice, diced green chiles, tomato paste, 1¼ cup shredded cheese, chili powder, cumin, granulated garlic and salt.
- Mix well, then fill the tomatoes with this blend and place in a baking dish. Drizzle the remaining olive oil over the tomatoes and top each one with parmesan cheese and remaining shredded cheese.
- Bake 25-30 minutes until the filling is heated through and the cheese is melted.
- Serve the elk stuffed tomatoes with salsa, sour cream and guacamole and cilantro.