5 from 3 votes
Baked Stuffed Tomatoes
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!
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
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.
Cup of Yum
Nutrition Information
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: 3 Serving
Amount Per Serving
Calories 50
% 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.