Looking for an easy summer evening meal? Grab a few of those extra tomatoes off your windowsill and a pack of ground venison from the freezer, then fire up your Traeger grill. These meat-and-cheese-stuffed tomatoes are just right at this time of year.
If you don’t have fresh mozzarella available at your local market, you can make your own with this recipe, or just use regular sliced mozzarella from the grocery.
5 to 6 large ripe tomatoes
1 pound ground venison
1 shallot, diced
1 clove garlic, minced
2 tablespoons dried Italian seasoning
2 teaspoons salt
1 pound fresh mozzarella cheese, sliced
2 tablespoons panko breadcrumbs
2 tablespoons fresh basil leaves, chopped
Start by removing the tops of the tomatoes and using a spoon to hollow them out to form a bowl. Reserve the pulp you remove from the centers.
In a large skillet, brown the ground venison, along with the diced shallot and minced garlic. Once the meat has browned, add the reserved pulp from the tomatoes, up to 2 cups. Add the Italian seasoning blend and salt, then bring the mixture to a simmer. Cook for 5 to 7 minutes, then remove the pan from the heat.
Spoon the meat mixture into the hollowed-out tomatoes, filling almost to the top. Add a slice of fresh mozzarella cheese on each. Sprinkle on the breadcrumbs and diced basil over the top of the cheese.
Place the tomatoes in a disposable aluminum pan and on a preheated Traeger grill at 350 degrees. Cook for 20 to 30 minutes or until the tomatoes have softened, the cheese has melted, and the meat is heated through.
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