Baked Stuffed Tomatoes with Pico de Gallo and Cauliflower Rice {vegan, low carb & gluten free}

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!

Since the start of the year, I’ve been trying to eat a bit healthier. Yes – just like everyone else in the universe. Don’t worry, I’m sure it will pass. 😉

But I’ve been inspired to create some meatless recipes that are both light and filling, which isn’t always the easiest task. I came up with this idea for stuffed tomatoes – loaded with a fresh and fragrant pico de gallo and a filling riced cauliflower.

Literally translated from Spanish as “rooster’s beak”, pico de gallo is a tasty salsa named because it is traditionally eaten with your hands by pinching your thumb and forefinger.

Besides stuffing our tomatoes with it, this pico de gallo would be perfect alongside some Veggie Enchiladas or as a topping for my Loaded Vegan Nachos!

Let’s get to cooking.

What is cauliflower rice?

If you’ve never tried cauliflower rice before, let me explain. It’s simply cauliflower chopped in a food processor until it has the shape and consistency of tiny grains of rice. It makes a perfect low-carb replacement for rice in many dishes.

With only 25 kcal per 100g, compared to 140 kcal per 100g of cooked white rice, it’s no wonder that cauliflower rice is treated as a modern superfood.

And it’s also loaded with nutrients. In fact, cauliflower is packed full of goodness including fiber, which aids digestion, and vitamin C, which boosts your immune system and helps with the synthesis of iron.

I cook with cauliflower all the time – some of my favorites are this Curried Cauliflower Soup or this Whole Roasted Cauliflower Head.

For this recipe, I’ve used frozen riced cauliflower. It’s available at pretty much every supermarket these days and is a big time saver. Most brands don’t have any extra ingredients added – just simple cauliflower, riced, then frozen.

But if you want to try your hand at making your own, check out this simple recipe.

Tips for Making Baked Stuffed Tomatoes

Here’s a few quick tips to make sure your stuffed tomatoes come out just perfectly!

• Feel free to experiment with the filling, using whatever veggies are in season by you. I bet these would be great with some roasted bell peppers or even some crispy mushrooms.
• Use a roasting pan or a baking sheet with a raised edge for roasting the tomatoes. As they roast, some juices will escape, so you want a pan that won’t leak all over your oven.
• Look for big, round tomatoes! I personally love those “ugly” tomatoes that pop up in the grocery store during tomato season. The ones that are all misshapen and extra juicy. But they won’t hold up very well for baking.
• Try upping the flavor with a bit of feta cheese mixed in (vegetarian only!).
• Fresh cilantro is great in this dish, but if you have trouble finding it this freeze-dried cilantro works well too!

How to Make Baked Stuffed Tomatoes

Start by slicing the tops off the tomatoes and scoop out the pulp and seeds, leaving a big cavity for stuffing.

Next, mix up the pico de gallo. Simply combine some chopped tomatoes, yellow onions, cilantro, and a squeeze of lime juice.

Then you’ll mix your pico de gallo into your riced cauliflower. If you’re using the frozen variety like me, prepare it according to the directions first. (Usually just a couple minutes in the microwave.)

And start stuffing! Fill each tomato as full as you can – it’s fine if the filling mounds over the top.

Finally, bake the tomatoes at 350 degrees for 30 minutes in an ovenproof baking dish. And voilà – you’ve got a perfect vegan-friendly, low-carb meal.