Cauliflower Rice Stuffed Tomatoes Recipe | Breakfast Care

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.

  • 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

  1. Preheat the oven to 350°F.
  2. 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.
  3. Place the empty tomato cups in a baking dish.
  4. Cook the ground turkey in a pan on the stove top.
  5. Break it into small pieces and set it aside.
  6. Heat olive oil in a pan at medium-high heat.
  7. Add in the onions and garlic and sauté for 2 minutes.
  8. Stir in the chopped spinach and cook for another 2 minutes.
  9. Add the cauliflower rice and cook for another 2 minutes.
  10. Stir in the ground turkey, reserved tomato flesh, chives and ¾ cup of parmesan cheese.
  11. Season with black pepper to taste and cook until the cheese has melted.
  12. Spoon the cauliflower rice mixture into each tomato cup.
  13. Sprinkle with the remaining cheese.
  14. Pour about 1 cup of water into the baking dish. Bake for 20-25 minutes until tomatoes are soft and serve.
  15. Enjoy!

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