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.
These baked stuffed tomatoes are:
- 100% vegan and vegetarian-friendly
- Super healthy and light
- Low carb thanks to the cauliflower rice
- East to make in under 30 minutes!
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.
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.
Baked Stuffed Tomatoes
- 3 large tomatoes for stuffing
- 1 large tomato chopped
- 1/2 yellow onion peeled and chopped
- juice of 1/2 a lime
- 1/2 cup cilantro chopped
- 1 cup Riced Cauliflower frozen, prepared according to package instructions
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Slice off tops of tomatoes. Scoop out the seeds and pulp.
- Mix the chopped tomatoes, onion, cilantro, and lime juice to prepare the Pico de Gallo Cauliflower Rice. Add salt and pepper, to taste.
- Fill the tomatoes with the cauliflower rice mixture. They should be slightly overfilled.
- Arrange tomatoes in an oven-proof baking dish.
- Bake in a 350-degree oven for 30 minutes.