Low Carb Stuffed Tomatoes
Elevate your weeknight dinner with these Low Carb Stuffed Tomatoes – a healthy, flavor-packed dish that combines wholesome ingredients and vibrant Mediterranean-inspired flavors. Juicy, hollowed-out tomatoes are filled with a savory mix of seasoned ground turkey, zucchini, bell pepper, and onion, all brought together with a medley of Italian spices and a touch of Parmesan cheese. Topped with bubbly, golden mozzarella and baked to perfection, these stuffed tomatoes deliver a satisfying, protein-rich meal while keeping the carbs low. Perfect for anyone craving a guilt-free comfort food option, this recipe is ready in under an hour and makes a stunning addition to your table, complete with fresh parsley garnish for added flair. Whether you're following a keto-friendly lifestyle or just seeking a lighter alternative, these stuffed tomatoes will quickly become a household favorite!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
Dice the zucchini, bell pepper, and onion into small pieces. Mince the garlic cloves.
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.
Add the ground turkey to the skillet. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
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.
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.
Place the hollowed-out tomatoes in a baking dish. Spoon the filling evenly into each tomato, packing it gently but not overfilling.
Top each stuffed tomato with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
Remove the baking dish from the oven and let the stuffed tomatoes sit for a few minutes to cool slightly.
Garnish with freshly chopped parsley and serve warm. Enjoy your healthy, low carb stuffed tomatoes!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 298 mg | 100% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 39.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1435 mg | 110% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2615 mg | 56% | |
*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.
