Stuffed Tomatoes (Greek Style)
Ingredients
The tomatoes
The filling
-
3
tbsp
Olive oil
-
1
tbsp
Balsamic vinegar
-
2
tsp
Italian seasoning
-
1 ½
tsp
Sea salt
-
½
large
Onion
-
2
cloves
Garlic
-
1
lb
Ground beef
-
¼
tsp
Black pepper
-
12
oz
Cauliflower rice
Instructions
- Preheat the oven to 375°F (191°C) and prepare a baking dish.
- Slice the tops off the tomatoes and scoop out the flesh into a blender, being careful not to puncture the skin.
- Place the hollowed tomatoes cut side up in the baking dish and set aside.
- Add balsamic vinegar, Italian seasoning, 2 tablespoons of olive oil, and ½ teaspoon of sea salt to the blender and blend until smooth.
- In a skillet, heat the remaining olive oil over medium heat and sauté the diced onions until browned.
- Add minced garlic and sauté until fragrant.
- Add ground beef, season with salt and pepper, and cook until browned.
- Stir in cauliflower rice and the blended tomato mixture, bring to a simmer, and cook until the liquid reduces.
- Pat the insides of the tomatoes dry and stuff them with the beef and cauliflower mixture, placing the lids on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the tomatoes are soft.
Nutrition Facts (estimated)
Servings
4
Calories
499
Total fat
36g
Total carbohydrates
9g
Total protein
34g
Sodium
mg
Cholesterol
mg
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