Spicy Stuffed Tomatoes | Keto, Low-Carb

Fast, easy, delicious, and bursting with flavor, these spicy stuffed tomatoes make the perfect summertime lunch. Beef, cheese, spinach, and cauliflower rice are complimented with a perfect spice blend. Low-carb and keto friendly! Are you a tomato lover? Try my keto friendly Caprese Salad!

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Hungry for more? Give these recipes a go!

• Stuffed Pepper Soup
• Bruschetta Chicken Lettuce Wraps
• Zoe’s Kitchen inspired Shrimp & Zucchini Kebabs 
• Tomato Confit
• Caprese Salad

Peace family,

These spicy stuffed tomatoes are so fun, so easy, and so delicious. The best part is that they come in at just over two net carbs per serving, making them perfect for anyone following a low-carb or ketogenic lifestyle. I’ll be honest though; you’ll love them even if you couldn’t care less about counting carbs. They’re just good, period.  I feel like stuffed bell peppers get all the love, but stuffed tomatoes are absolutely divine.

I love vine ripened tomatoes and they’re in season right now! Their flavor is simply unmatched. I know that tomatoes can be a little carby for those on a strict keto diet or trying to stay under 20 grams for the day. I cut down a bit by not adding the scooped-out portion of the tomato back into my beef mixture; I seal them in a sandwich bag to use later in a different meal. You can also compost that portion if you desire. The tomato “shell” came out to about 90 grams when weighed on my kitchen scale.

How to Make Spicy Stuffed Tomatoes | Keto, Low-Carb

This meal comes together very quickly.

Start by taking about a pound of ground beef and cooking it over medium heat in a skillet. As it begins to cook, you will add the following seasonings:

• Kosher Salt
• Garlic Powder
• Cayenne Powder
• Red Wine Vinegar
• Smoked Paprika

The next step is to stir in (while still cooking):

• Cauliflower Rice
• Fresh Spinach Leaves
• Shredded Mozzarella Cheese

The mixture is ready when the ground beef has fully browned, the cauliflower is nice and tender, and the fresh spinach leaves have wilted into the mixture. At this point, you can taste the beef and adjust any seasonings that you feel necessary. You’ll notice in the recipe card that I used a half teaspoon’s worth of cayenne powder. Feel free to use more or less depending on your desired level of spiciness.

PREPARING THE TOMATOES:

• Thinly slice off the top of each tomato. You can discard/compost this portion or save for presentation purposes later.
• Use a spoon to gently remove the insides, creating a hollow tomato “shell.”
• At this point you can add the insides to the ground beef mixture, compost, or save for later for sauces, soups, etc. Don’t throw the insides away, though. Say no to food waste!
• Stuff each hollow tomato with a portion of the ground beef mixture. Top with additional mozzarella cheese, if desired.
• Bake in the oven at 350 degrees F for ten minutes, or until the cheese has melted and the tomato has slightly softened.

Remove and garnish with freshly chopped Italian parsley. This step is optional, of course, but fresh herbs never hurt nobody.

As usual, try it out and let me know what you think!

Peace,

Adri

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