4 large heirloom or beefsteak tomatoes
1 1/2 cups chopped leftover pot roast
1/4 cup seeded, chopped bell pepper (any variety; half yellow and half orange is good to use for color)
1/4 cup seeded, chopped cucumber
1/4 cup diced red onion
2 ounces blue cheese
1/3 cup regular or low-fat mayonnaise
1/4 cup plain regular or low-fat Greek yogurt
Freshly ground black pepper
2/3 cup plain panko bread crumbs
2 1/2 tablespoons salted butter, melted
1/4 cup freshly grated Parmigiano-Reggiano cheese
1.Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Have a rimmed baking sheet at hand.
2.Cut the tops off of the tomatoes. Hollow out the insides, keeping the tomato flesh intact and discarding any woody parts and seeds. Arrange cut sides up on the baking sheet.
3.Dice the flesh and tomato tops (minus the stem areas) and place in a bowl, along with the meat, bell pepper, cucumber and onion. Crumble in the blue cheese; stir gently to incorporate.
4.Whisk together the mayonnaise and yogurt in a small bowl. Season lightly with salt and pepper. Pour the mixture over the tomato-meat stuffing mixture and stir gently to coat. Use that to fill each tomato, heaping it slightly over the edges.
5.Combine the panko, butter and Parmigiano-Reggiano cheese in a medium bowl, then spoon that mixture over each filled tomato. Sprinkle lightly with pepper, if desired. (You may have a bit of the crumb mixture left over.)
6.Broil for a few minutes — just long enough to lightly brown the crumb topping but not long enough to cook or heat up the tomato.
7.Divide among individual plates or pack up for a great lunch tomorrow!
Serving Size: 4
Calories per serving: 330
Fat per serving: 20 g