Serving Idea: Creamy Tomato and Turkey Stuffed Vegetables

“Inspired by Christmas flavours, this recipe is ideal for a festive occasion. Choose a combination of vegetables to stuff and bake - larger ones for meal-sized portions or smaller ones for a tasty side (adjust the cooking time accordingly).”
Rachel Mason - guest recipe developer


Creamy Tomato and Turkey Stuffed Vegetables

Serves: 5-6


1 jar of SOME Foods Creamy Tomato Sauce
3 cups brown basmati rice, cooked
500g turkey mince
2 tablespoons pine nuts
2 tablespoons fresh sage, chopped
1 cup Kent pumpkin, diced
Zest of 1 small lemon
1 tablespoons olive oil

Vegetables to stuff:
4 large tomatoes
2 red capsicums
1 green capsicum
1 yellow capsicum
2 large zucchinis


Preheat the oven to 180°C fan-forced (or 200°C for a conventional oven).

To prepare the vegetables:
Cut off the tops of the tomatoes, carefully scoop out the insides into a small bowl and then place the tomatoes into a large baking dish. Slice the zucchinis length ways and use a spoon to scoop out the insides into the same small bowl. Place the zucchini halves into the baking dish. Slice the capsicums in half, carefully remove the core and place them into the baking dish with the other vegetables.

To make the filling:
Put a large pan on a medium heat and add a tablespoon of olive oil. Add the turkey mince, diced pumpkin, the zucchini and tomato innards from the small bowl (you may need to chop them up before adding them), pine nuts, fresh sage and lemon zest. Stir regularly until the turkey mince is cooked and the pumpkin has started to soften.

Turn off the heat and add the cooked rice and the jar of Creamy Tomato Sauce. Carefully stir through.

Use a spoon to scoop the filling into the vegetables, making sure not to overfill.

Bake for approximately 1 hour.


Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.

This recipe was created by Rachel Mason from Flora and Flow. Rachel is a nutrition student and follower of the low FODMAP diet. She enjoys the challenge of creating recipes that are colourful, nutritional and appropriate for people with special dietary requirements.


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