No Carb Stuffed Tomatoes!!! | Min Yx Games No Carb Stuffed Tomatoes!!! | Min Yx Games
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No Carb Stuffed Tomatoes!!!

I’m always looking for keto friendly recipes to use up our garden tomatoes. So, even though we are at the end of winter, I’m already planning a summer garden.

Next month is the time when we start our garden seeds indoors. We used to buy seedling from a local nursery, but it’s so easy to grow your own. And as long as you don’t eat too much, tomatoes on keto shouldn’t knock you out of ketosis.

I made these baked stuffed tomatoes with meat and cheese using hot house tomatoes grown at a local farm. And it was a great recipe to use up some ingredients I had on hand. The tomatoes were given to me from my husband’s mother who lives near the farm.

I got a great deal on some sausage links so I chopped those up for the filling. But, any ground meat can be used. I’ll be trying out our ground venison next time.You’ll want to scoop out the seeds on all of the tomatoes and cut the bottoms so they sit nicely without rolling. And, you can use any size to stuff with meat and cheese.

For the cheese, I chose a Monterey Jack. I don’t recommend buying the pre-shredded kind as starch is typically added as an anti-caking agent.

It’s best to slice up blocks of cheese to use in low carb recipes. And, a hand grater or food processor is perfect for freshly grating your cheese.

Feel free to use any cheese you have on hand for these yummy stuffed tomatoes with meat. I love sharp cheddar on ground burger meat.

 

 

Ingredient

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella,
Parmesan, Cheddar, etc

Methode Of Preparation

Preheat oven at 350.
Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
Fill tomato shells with the meat mixture sprinkle with parsley and grated or shredded cheese. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted.

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