For those following a ketogenic or low-carb lifestyle, finding creative ways to enjoy favorite dishes can be a fun challenge. Stuffed tomatoes offer a versatile and satisfying option. They allow you to savor familiar flavors while staying within your macro goals. This article explores a variety of keto-friendly stuffed tomato recipes. These recipes cater to different tastes and preferences, from taco-inspired fillings to cheesy vegetarian delights.
Keto Taco Stuffed Tomatoes
These Low Carb Keto Taco Tomatoes are perfect for taco night or brunch. Traditional flour tortillas can be carb-heavy, with one tortilla containing around 51 grams of carbs when filled with ground beef and cheese. A creative solution is to use tomatoes as a vessel for all that taco goodness.
Why Tomatoes Work for Keto
The inside of a taco, along with the delicious toppings, is often the most enjoyable part. Tomatoes offer a low-carb alternative to traditional taco shells. This recipe contains just 4 total grams of carbs per tomato. The taco meat mixture includes eggs, adding more protein than traditional tacos, making it a great brunch option.
Recipe Variations
Feel free to swap the ground turkey with ground chicken or ground beef for a similar taste.
Simple Steps
- Preheat oven to 350 degrees.
- Add oil to a large skillet. Cook turkey and onion in oil over medium heat until turkey is browned and no longer pink, and the onion is tender.
- Whisk in beaten eggs and cook until scrambled.
- Reduce heat to low, add seasonings and cheddar cheese, and stir to combine. Set aside.
- Cut the stem and scoop out the center seeds and flesh of each tomato. Place in a 9x13 baking dish pan.
- Fill each tomato with the taco meat mixture.
- Bake until the tomatoes are tender and the filling is heated through.
Cheesy Coconut Flour Stuffed Tomatoes
This recipe offers a unique twist with coconut flour, resulting in a flavorful and healthy dish that is keto, vegan, paleo, and oil-free.
Read also: Easy Low-Carb Cheese Crackers
Preparing the Tomatoes
Use vine-ripened, medium-sized tomatoes. Slice off the tops and scoop out the insides using a small metal spoon, leaving the bottom intact. Save the pulp and chop any larger pieces.
Making the Filling
Transfer the pulp to a medium bowl and add coconut flour and nutritional yeast. Season the stuffing to taste with salt and pepper, then stuff into the tomato cavities.
Baking Instructions
Place the tomatoes on a parchment paper-lined baking sheet or small pan. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, or until the tomatoes are tender and the stuffing is browned.
Ingredient Swaps
Almond flour or almond meal can be used in place of the coconut flour. Experiment with herbs like fresh parsley, dill, or cilantro.
Baked Stuffed Tomatoes with Cottage Cheese and Spinach
These baked stuffed tomatoes are vegetarian-friendly, gluten-free, and low-carb. They can be served as a side dish, appetizer, or a high-protein vegetarian meal.
Read also: Keto Calorie Counting: A Detailed Guide
Key Ingredients
- Large beefsteak tomatoes
- Coarse salt
- Extra virgin olive oil
- Onion
- Garlic clove
- Frozen spinach
- Cottage cheese
- Parmesan
- Egg yolks
- Basil
- Salt and pepper
Preparation Steps
- Wash and dry the tomatoes. Slice the top off and hollow out the inside of the tomato, being careful not to pierce the sides. Salt the cavities and place them upside down on paper towels to drain for 30 minutes.
- Heat olive oil in a large skillet and sauté the onion until translucent. Add the garlic and drained spinach to the skillet, cover, and cook on low heat, stirring occasionally.
- In a large bowl, stir together the cottage cheese, parmesan cheese, egg yolks, salt, pepper, and basil until combined. Add the spinach mixture to the bowl and stir the filling well to mix.
- Pat the tomato cavities dry with paper towels and place them into a greased square baking dish. Spoon the spinach mixture into the tomatoes.
- Spray with olive oil spray (or drizzle with olive oil) and bake until the tomatoes are tender and the filling is heated through.
- Using a microplane grater, finely grate some extra parmesan cheese on top of each tomato and bake until the cheese is melted and tomatoes are bubbly. Garnish with coarse salt and freshly chopped parsley or basil, if desired.
Tips for Success
- Drain the tomatoes by placing the hollowed-out tomatoes upside down on paper towels for at least 30 minutes.
- Ensure the spinach is not soggy to avoid a watery filling.
Spicy Stuffed Tomatoes with Beef, Cheese, and Cauliflower Rice
These spicy stuffed tomatoes are a flavorful and low-carb option, perfect for a summertime lunch.
Ingredients
- Ground beef
- Cauliflower rice
- Spinach
- Mozzarella cheese
- Spices (salt, garlic powder, cayenne, red wine vinegar, smoked paprika)
Cooking Instructions
- Cook ground beef over medium heat in a skillet. Season with salt, garlic powder, cayenne, red wine vinegar, and smoked paprika.
- Add the cauliflower rice, spinach, and mozzarella cheese. Cook until the beef is browned, the cauliflower is tender, and the spinach is wilted.
- Slice off the top of each tomato and gently remove the insides, creating a hollow tomato “shell.”
- Stuff each hollow tomato with a portion of the ground beef mixture.
- Bake until the tomatoes are tender and the filling is heated through.
- Remove and garnish with freshly chopped Italian parsley.
Keto Pizza Stuffed Tomatoes
These Keto Stuffed Tomatoes are packed with pizza flavor while remaining low in carbs.
Ingredients
- Tomatoes
- Onions
- Pepperoni
- Shredded Mozzarella cheese
- Pizza spices
Steps
- Preheat broiler on high setting.
- Wash tomatoes and slice off the top. Scoop out the seeds/middle of the tomato with a spoon or cut away with a paring knife.
- Stir together spices in a small mixing bowl.
- Stuff the middle of each tomato with a layer of onion, pepperoni, spice mixture, and cheese. Gently press down the filling with your finger and repeat the layers.
- Spray a muffin tin or square baking dish with non-stick spray. Place the tomatoes in your prepped pan.
- Bake under the broiler until the cheese and tomatoes start to brown.
Keto Stuffed Tomatoes with Bolognese Sauce
This recipe combines the rich flavors of Bolognese sauce with the freshness of tomatoes, creating a perfect blend of aroma.
Ingredients
- Tomatoes
- Onion
- Garlic
- Bacon
- Minced meat
- Fresh celery
- Herbs
- Tomato sauce
- Heavy cream
- Grated Cheese
Making Bolognese Sauce
- Dice onion, garlic, bacon, and celery.
- Place onion and garlic into a cooking pot sprinkled with olive oil and caramelize for a few minutes.
- Once caramelized, add bacon and minced meat, mix and cook over medium heat.
- Add diced fresh celery, herbs, salt & pepper, and mix and cook.
- Add tomato sauce and heavy cream and fully combine.
- Cover with the lid and cook at a medium temperature.
Assembling and Baking
- Cut the top off each tomato.
- Using a small spoon, hollow out each of the tomatoes, scooping out all of the seeds and liquid.
- Fill each of the tomatoes with Bolognese sauce up to the top of the cut tomato.
- Top it up with Grated Cheese.
- Bake in the oven until the tomatoes are tender and the cheese is melted.
Variations and Customizations
Stuffed tomatoes are incredibly customizable. Here are some ideas to inspire your own creations:
- Meat Options: Use ground sausage, beef, turkey, or chicken.
- Cheese Variations: Experiment with feta, goat cheese, mozzarella, fontina, gruyère, Swiss, or brie.
- Vegetable Add-ins: Add diced bell peppers, mushrooms, zucchini, or chopped artichoke hearts.
- Grains: Mix cooked grains like quinoa, rice, bulgur, or couscous into the filling (note: these will increase the carb count).
- Herbs and Spices: Add thyme, oregano, or parsley for extra flavor.
Tips for Making the Best Stuffed Tomatoes
- Choose the right tomatoes: Look for medium to large tomatoes with firm, slightly thicker skin. Beefsteak, heirloom, or Big Boy tomatoes work well.
- Drain the tomatoes: Place the hollowed-out tomatoes upside down on paper towels to drain excess moisture.
- Don't overfill: Avoid overfilling the tomatoes to prevent the filling from spilling out during baking.
- Bake until tender: Stuffed tomatoes are typically done when the tomatoes are tender, and the filling is golden brown and bubbling.
- Garnish: Garnish with fresh herbs, coarse salt, or a drizzle of olive oil for added flavor and visual appeal.
Serving and Storage
Stuffed tomatoes can be served hot or cold, depending on your preference. They make a great appetizer, side dish, or main course.
Read also: Magnesium Supplements for Keto
Storage Instructions
Store the completely cooled tomatoes in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
Arrange the cooked and cooled stuffed tomatoes in a single layer on a parchment-lined baking sheet and place in the freezer. Once frozen, transfer the tomatoes to a freezer-safe container and keep them frozen for 2-3 months.