Baked Stuffed Tomatoes with Pico de Gallo and Cauliflower Rice {vegan, low carb & gluten free}

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!

Recipe

Ingredients

• 3 large tomatoes for stuffing
• 1 large tomato chopped
• ½ yellow onion peeled and chopped
• juice of ½ a lime
• ½ cup cilantro chopped
• 1 cup Riced Cauliflower frozen, prepared according to package instructions
• salt and pepper to taste

Instructions

• 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.

Nutrition