The Cauliflower Rice Stuffed Tomatoes is low calorie, low carb, high fiber version of famous Greek recipe: rice stuffed vegetables. This dish is full of vitamins and minerals, therefore can be eaten in endless quantities while experiencing weight loss benefits.
Ingredients
- 2 cups cauliflower rice
- 5 tomatoes (beefsteak)
- 6 oz. lean ground turkey
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- ¼ cup onion, chopped
- 2 cups spinach leaves, chopped
- 1 cup parmesan cheese
- 2 teaspoon fresh chives, chopped
- Black pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Slice the top off of each tomato and scoop out the inside with a teaspoon. Be careful to keep the tomato intact. Chop up the tomato flesh and set it aside.
- Place the empty tomato cups in a baking dish.
- Cook the ground turkey in a pan on the stove top.
- Break it into small pieces and set it aside.
- Heat olive oil in a pan at medium-high heat.
- Add in the onions and garlic and sauté for 2 minutes.
- Stir in the chopped spinach and cook for another 2 minutes.
- Add the cauliflower rice and cook for another 2 minutes.
- Stir in the ground turkey, reserved tomato flesh, chives and ¾ cup of parmesan cheese.
- Season with black pepper to taste and cook until the cheese has melted.
- Spoon the cauliflower rice mixture into each tomato cup.
- Sprinkle with the remaining cheese.
- Pour about 1 cup of water into the baking dish. Bake for 20-25 minutes until tomatoes are soft and serve.
- Enjoy!
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