Low Carb Stuffed Tomatoes

Looking for a delicious and healthy dinner idea? These Low Carb Stuffed Tomatoes are the perfect balance of flavor and nutrition! Hollowed-out ripe tomatoes are filled with a savory blend of ground turkey, sautéed zucchini, bell peppers, garlic, and onion, then seasoned with Italian spices and topped with a melty layer of mozzarella and Parmesan cheese. This recipe is not only low-carb but also loaded with fresh veggies, making it a wholesome and satisfying option for those watching their carb intake. Ready in just under an hour, these stuffed tomatoes are baked to perfection, creating a bubbly, cheesy topping and tender tomato shells. Perfect for weeknight dinners or as an impressive centerpiece for family meals, these stuffed tomatoes are as beautiful as they are delicious. Garnish with fresh parsley for that final touch, and enjoy this low-carb crowd-pleaser!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces large tomatoes
• 250 grams ground turkey
• 1 medium-sized zucchini
• 1 medium-sized bell pepper
• 0.5 medium-sized onion
• 2 pieces garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 50 grams grated Parmesan cheese
• 100 grams shredded mozzarella cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the tomatoes and cut off the tops. Carefully scoop out the seeds and pulp using a spoon, leaving the walls intact to create tomato shells. Set aside the scooped pulp for later, and sprinkle the inside of the tomatoes slightly with salt. Place them upside down on a paper towel to drain while you prepare the filling.

Step 3

Dice the zucchini, bell pepper, and onion into small pieces. Mince the garlic cloves.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 2-3 minutes until fragrant and softened.

Step 5

Add the ground turkey to the skillet. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and cooked through.

Step 6

Stir in the diced zucchini, bell pepper, and reserved tomato pulp. Cook for another 5 minutes until the vegetables are tender and the mixture is well combined.

Step 7

Season the filling with Italian seasoning, paprika, salt, and black pepper. Stir in the grated Parmesan cheese and mix until evenly incorporated. Remove the skillet from heat.

Step 8

Place the hollowed-out tomatoes in a baking dish. Spoon the filling evenly into each tomato, packing it gently but not overfilling.

Step 9

Top each stuffed tomato with shredded mozzarella cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.

Step 11

Remove the baking dish from the oven and let the stuffed tomatoes sit for a few minutes to cool slightly.

Step 12

Garnish with freshly chopped parsley and serve warm. Enjoy your healthy, low carb stuffed tomatoes!

Nutrition Facts

Serving size	(1563.6g)

Amount per serving	% Daily Value*
Calories	1411.1

Total Fat 85.2g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 298.5mg	0%
Sodium 4797.6mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 15.2g	0%
Total Sugars 39.3g
Protein 103.6g	0%

Vitamin D 0IU	0%
Calcium 1434.8mg	0%
Iron 7.5mg	0%
Potassium 2614.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 28.8%

Carbs: 17.8%