The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef-stuffed Tomatoes with Grilled Asparagus
Seasonal British asparagus meets Mediterranean flavours: juicy tomato, smoked paprika, crunchy pine nuts. Grass-fed British beef packs the protein and turns into a delicious filling when mixed with brown rice, onion and garlic. Plus, a rich tomato sauce to drizzle over the lot.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 260g asparagus
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 30g pine nuts
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
- 4 x red beef tomato
- 500g beef mince (british beef mince (10% fat))
- 40g mixed salad leaves
- 1 onion
- 4 garlic clove
Nutritional Information
Calories: 507
Protein: 33g
Carbs: 29g
Fat: 29g
Beef-stuffed Tomatoes with Grilled Asparagus
Seasonal British asparagus meets Mediterranean flavours: juicy tomato, smoked paprika, crunchy pine nuts. Grass-fed British beef packs the protein and turns into a delicious filling when mixed with brown rice, onion and garlic. Plus, a rich tomato sauce to drizzle over the lot.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely dice the onion. Finely chop the garlic. Heat a medium frying pan with 1 tbsp oil on a medium heat. Cook the onion and garlic for 3-4 mins, until softened. Add the tomato paste and paprika, cook for 2 mins, then remove from the heat. Season with sea salt.
- Meanwhile, cut the tops off the tomatoes, then scoop out the seeds and a little of the flesh (be careful not to break the skins). Set aside the tops, seeds and pulp. Place the empty tomatoes onto a lined baking tray.
- In a bowl, combine the rice, beef, onion mixture and a pinch of sea salt. Stuff the mix into the tomatoes, until doming at the top (it's ok if you don't use all the mixture). Bake in the oven for 15-20 mins, until the beef is cooked through.
- Add the tomato tops, seeds and pulp to a medium saucepan on a medium heat, along with any leftover beef. Season with sea salt, then cook for 10-12 mins, until the tomatoes make a chunky sauce.
- Heat a dry frying pan on a medium heat. Toast the pine nuts for 2-3 mins, tossing regularly, until golden. Remove and set aside. Cut the asparagus widthways in half. Add 1 tbsp oil to the pan and fry the asparagus for 4-5 mins, until charred and softened.
- Serve the tomato sauce topped with the baked tomatoes. Garnish with asparagus, salad leaves and pine nuts.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.