Vegetarian keto spinach & artichoke stuffed tomatoes

Spinach and artichoke stuffed tomatoes are a delightful meal, which comprises of tomatoes filled with a cheesy and creamy mixture, loaded with spinach leaves and chopped artichoke hearts. Enjoy!

15 min
30 min

Nutrition facts

Energy: 377 kcal
Protein: 10.8 gr
Fat: 32.5 gr
Net carbs: 8.6 gr


540 gr tomatoes

Stuffing mix

90 gr frozen artichokes

90 gr fresh spinach

1 medium spring onion(s) / scallion(s), chopped (15 gr)

4.5 tbsp(s) cream cheese (65 gr)

1.5 tbsp(s) plain Greek yogurt (23 gr)

45 gr shredded parmesan - regular or vegetarian


1 tsp(s) dried ground oregano (2 gr)

0.5 tsp(s) garlic powder (2 gr)

salt (to taste)

ground black pepper (to taste)

For baking

4.5 tbsp(s) olive oil (61 gr)


  1. Preheat the oven to 180°C / 350°F
  2. Wash the tomatoes, cut off their top side (do not throw away) and scoop out their flesh
  3. Sprinkle some salt & pepper in the "emptied" tomatoes and place them on a baking dish, standing up
  4. Chop the artichoke hearts, spinach & scallion(s)
  5. In a large bowl, combine chopped ingredients with cream cheese, Greek yogurt, parmesan cheese, oregano & garlic powder
  6. Mix well and taste the mixture - add salt and/or pepper, if needed
  7. Stuff each tomato until full and place the cut-off top on each tomato
  8. Place the stuffed tomatoes in the baking dish
  9. Drizzle the olive oil and cover the bottom of the baking dish with water
  10. Bake for 30 minutes


✔ Classic tomatoes of about 180gr / 6.3oz each were used

✔ Weigh the scooped out tomato pulp and subtract 2.7gr Net carbs, 0.9gr Protein and 18 kcal per 100gr / 3.5oz of scooped out tomatoes. Do not throw away; use them to make keto sauces!

Serving size: 1 stuffed tomato

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