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!
Nutrition facts
Ingredients
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)
Topping
3 tbsp(s) shredded parmesan - regular or vegetarian (15 gr)
Seasoning
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)
Instructions
- Preheat the oven to 180°C / 350°F
- Wash the tomatoes*, cut off their top side (do not throw away) and scoop out their flesh
- Sprinkle some salt & pepper in the "emptied" tomatoes and place them on a baking dish, standing up
- Chop the artichoke hearts, spinach & scallion(s)
- In a large bowl, combine chopped ingredients with cream cheese, Greek yogurt, oregano & garlic powder
- Mix well and taste the mixture - add salt and/or pepper, if needed
- Stuff each tomato until full and place the cut-off top on each tomato
- Place the stuffed tomatoes in the baking dish
- Drizzle the olive oil and cover the bottom of the baking dish with water
- Bake for 30 minutes
- Take out of the oven and remove the tomato tops
- Sprinkle the parmesan** cheese on each tomato and bake for 4-5 more minutes using the oven broiler
Notes
✔ *3 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!
✔ **Shredded mozzarella may be used instead
✔ Serving size: 1 stuffed tomato
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