Baked Greek Stuffed Tomatoes

Baked Greek Stuffed Tomatoes
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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

Baking dish

Blender

Frypan or Skillet

NUTRITIONAL VALUE

Fat: 35g

Protein: 35g

Net Carbs: 7g

Total Carbs: 9g

Total Calories: 500 Calories

PRINT THE RECIPE BELOW

Baked Greek Stuffed Tomatoes Recipe

Baked Greek Stuffed Tomatoes

Baked Greek Stuffed Tomatoes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course, Side Dish, Snack
Cuisine Greek
Servings 8
Calories 500 kcal

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
    Green Bean Casserole
  • 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
    Baked Greek Stuffed Tomatoes
  • 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
    Baked Greek Stuffed Tomatoes Recipe
  • 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
    Baked Greek Stuffed Tomatoes Recipe
  • Add the ground beef and season with the remaining salt and pepper, cook until the beef is fully browned
    greek-stuffed-tomatoes-recipe/
  • Add the cauliflower rice and the tomato mixture
    Baked Greek Stuffed Tomatoes Recipe
  • Bring to a boil then simmer for approximately 10 minutes stirring occasionally, simmer until the liquid has absorbed and the cauliflower rice is softened
    Baked Greek Stuffed Tomatoes Recipe
  • 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
    Baked Greek Stuffed Tomatoes Recipe
  • Serve as a main option, side dish or store for snacks
    Baked Greek Stuffed Tomatoes Recipe
Keyword dinner, keto, Low Carb, lunch, Snack