Baked Stuffed Tomatoes

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!

📝 Ingredients

• 3 large tomatoes (for stuffing)
• 1 large tomato (chopped)
• 1/2 yellow onion (peeled and chopped)
• juice of 1/2 a lime
• 1/2 cup cilantro (chopped)
• 1 cup Riced Cauliflower (frozen, prepared according to package instructions)
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees.
2. 2Slice off tops of tomatoes. Scoop out the seeds and pulp.
3. 3Mix the chopped tomatoes, onion, cilantro, and lime juice to prepare the Pico de Gallo Cauliflower Rice. Add salt and pepper, to taste.
4. 4Fill the tomatoes with the cauliflower rice mixture. They should be slightly overfilled.
5. 5Arrange tomatoes in an oven-proof baking dish.
6. 6Bake in a 350-degree oven for 30 minutes.