Baked Stuffed Tomatoes
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
50 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Spanish, Mexican, Vegetarian, Vegan, gluten-free
Baked Stuffed Tomatoes
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These baked stuffed tomatoes are perfect for a quick and healthy vegan dinner. This deliciously simple dish is best served fresh from the oven. Packed full of fragrant cilantro, finely chopped yellow onion and yummy cauliflower rice, these stuffed tomatoes are not only irresistible but also vegetarian, vegan, low-carb and gluten free!
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Ingredients
- 3 tomato for stuffing, large
- 1 tomato chopped, large
- ½ yellow onion peeled and chopped
- lime juice of ½ lime
- ½ cup cilantro chopped
- 1 cup riced cauliflower frozen, prepared according to package instructions
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Slice off tops of tomatoes. Scoop out the seeds and pulp.
- Mix the chopped tomatoes, onion, cilantro, and lime juice to prepare the Pico de Gallo Cauliflower Rice. Add salt and pepper, to taste.
- Fill the tomatoes with the cauliflower rice mixture. They should be slightly overfilled.
- Arrange tomatoes in an oven-proof baking dish.
- Bake in a 350-degree oven for 30 minutes.
Nutrition Information
Show Details
Calories
50kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Sodium
26mg
(1%)
Potassium
588mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1545IU
(31%)
Vitamin C
50.2mg
(56%)
Calcium
32mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Sodium | 26mg | 1% |
| Potassium | 588mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 50.2mg | 56% |
| Calcium | 32mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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