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 Mince Stuffed Tomatoes & Grilled Asparagus
Seasonal British asparagus meets Mediterranean flavours: juicy tomato, smoked paprika, crunchy pine nuts. Grass-fed British beef packs the protein, while brown rice brings the good carbs.
Prep in 10
High protein
4 of 5 a day
Serving size
Ingredients
- 1 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 1 shallot
- 2 x red beef tomato
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 20g mixed salad leaves
- 2 garlic clove
- 130g asparagus
- 2 tsp smoked paprika
- 300g beef mince (british beef mince (10% fat))
- 15g pine nuts
Nutritional Information
Calories: 527
Protein: 40g
Carbs: 25g
Fat: 30g
Beef Mince Stuffed Tomatoes & Grilled Asparagus
Seasonal British asparagus meets Mediterranean flavours: juicy tomato, smoked paprika, crunchy pine nuts. Grass-fed British beef packs the protein, while brown rice brings the good carbs.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely dice the shallot. Finely chop or crush the garlic. Heat a medium frying pan with 1 tsp oil on a medium heat. Cook the shallot for 3-4 mins, stirring occasionally until softened, then add the garlic, tomato paste and paprika. Season with sea salt, fry for another 2 mins, then remove from the heat. Leave to cool for 2-3 mins.
- Meanwhile, cut the tops off the tomatoes, then carefully scoop out the seeds and a little of the flesh (be careful not to break the skin). Set the tops, seeds and pulp aside. Place the tomatoes onto a lined baking tray.
- Combine the rice and beef in a large bowl then add the shallot mixture. Season with sea salt, mix well, then fill the tomatoes with the beef until doming at the top. Set aside any extra mixture. Bake for 15-20 mins, until the beef is cooked.
- Add the tomato tops, seeds and pulp, and any leftover beef, to a medium saucepan on a medium heat. Season with sea salt and cook for 10-12 mins, until the tomatoes break down.
- Meanwhile, 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. Halve the asparagus widthways. Add 1 tsp oil to the pan and fry the asparagus for 4-5 mins, until charred and slightly softened.
- Serve the tomato sauce topped with the baked tomatoes. Garnish with the asparagus and pine nuts. Enjoy the salad leaves on the side.
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