Baked Greek Stuffed Tomatoes
An easy and delicious Baked Greek Stuffed Tomatoes recipe.
These BAKED GREEK STUFFED TOMATOES are oven baked and fully stuffed with beef and cauliflower rice. It is a super easy Baked Greek Stuffed Tomatoes recipe and sugar-free, it is low carb too, making this recipe super healthy!
Ideal for a Keto Diet, but you don’t need to be on any diet to enjoy these but they will make any diet easy to stick to.
Eat them straight from the oven or store them for later.
Serve 2 as a main course with a side of fresh greens or serve 1 as a side dish.
STORAGE
FRIDGE: Place them in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place them in an airtight container or in a freezer bag to store them in the freezer for up to 6 months.
REHEAT
Oven: Place on a baking sheet and cover with foil then pop them in the oven at 350F/180C for 20 minutes.
Microwave: Place them on a microwavable dish or plate and cook for 2-3 minutes on full power.
BAKED GREEK STUFFED TOMATOES RECIPE
INGREDIENTS
8 Large Tomatoes
1 Tbsp Balsamic Vinegar
1 Tbsp Italian Seasoning
3 Tbsp Olive Oil
1 & 1/2 tsp Sea Salt
1 lb Ground Beef
1 Onion
2 Garlic Cloves
1/2 tsp Black Pepper
10-12 oz Cauliflower Rice
INSTRUCTIONS
1. Preheat the oven to 375F/190C
2. Slice the tops off the tomatoes and scoop out the flesh and seeds, next place the tomatoes into the baking dish with the tops resting at the side of them
3. Place the tomato flesh and seeds into a blender with the balsamic vinegar, Italian seasoning, 2 tbsp of olive oil and 1/2 tsp of sea salt and blend until smooth
4. Heat the remaining 1 Tbsp of olive oil into a frypan, add the chopped onion and fry until soft, add the minced garlic for a further 1-2 minutes
5. Add the ground beef and season with the remaining salt and pepper, then cook until the beef is fully browned
6. Add the cauliflower rice and the tomato mixture
7. Bring to a boil then simmer for approximately 10 minutes stirring occasionally. Simmer until the liquid has absorbed and the cauliflower rice is softened
8. Carefully using paper towel, remove any remaining juice inside the tomato shells, then spoon the meat and rice into the tomatoes, place the lids on top and cover with foil, bake for 30 minutes
9. Remove the foil and cook for a further 15-20 minutes or until the to tomato shells are soft
EQUIPMENT
NUTRITIONAL VALUE
Fat: 35g
Protein: 35g
Net Carbs: 7g
Total Carbs: 9g
Total Calories: 500 Calories
PRINT THE RECIPE BELOW
Baked Greek Stuffed Tomatoes
Equipment
- Baking dish
- blender
- Frypan or Skillet
Ingredients
- 8 Large Tomatoes
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Italian Seasoning
- 3 Tbsp Olive Oil
- 1 & 1/2 tsp Sea Salt
- 1 lb Ground Beef
- 1 Onion
- 2 Cloves Garlic (minced)
- 1/2 tsp Black Pepper
- 10-12 oz Cauliflower Rice
Instructions
- Preheat the oven to 375F/190C
- Slice the tops off the tomatoes and scoop out the flesh and seeds, next place the tomatoes into the baking dish with the tops resting at the side of them
- Place the tomato flesh and seeds into a blender with the balsamic vinegar, Italian seasoning, 2 tbsp of olive oil and 1/2 tsp of sea salt and blend until smooth
- Heat the remaining 1 Tbsp of olive oil into a frypan, add the chopped onion and fry until soft, add the minced garlic for a further 1-2 minutes
- Add the ground beef and season with the remaining salt and pepper, cook until the beef is fully browned
- Add the cauliflower rice and the tomato mixture
- Bring to a boil then simmer for approximately 10 minutes stirring occasionally, simmer until the liquid has absorbed and the cauliflower rice is softened
- Carefully using paper towel, remove any remaining juice inside the tomato shells, then spoon the meat and rice into the tomatoes, place the lids on top and cover with foil, bake for 30 minutes
- Remove the foil and cook for a further 15-20 minutes or until the tomato shells are soft
- Serve as a main option, side dish or store for snacks
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