Keto Spinach-Stuffed Baked Tomatoes Recipe
Fusion cuisine · 350 calories
About this recipe
A delicious and easy-to-make keto-friendly dinner featuring spinach and parmesan cheese baked atop juicy tomato halves. Perfect for meal prep or a quick weeknight meal.
Ingredients
- 200 g Old Hill Parmesan Cheese
- 50 g On1Y Black Peppercorns With Grinder
- 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
- 200 g Organigram Chia Seeds
- 250 g Spinach - Chopped
- 10 g Fresh Thyme
- 300 g Nutty Yogi Almond Flour (With Skin)
- 100 g Zoff Garlic Powder
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Cook 1 package of spinach according to the package instructions, then drain thoroughly to remove excess moisture.
- 3. In a mixing bowl, combine the cooked spinach, 1 cup of almond flour, 1/4 cup of grated parmesan cheese, 3 tablespoons of chia seeds mixed with 9 tablespoons of water, 1/4 teaspoon of garlic powder, 1/4 teaspoon of thyme, and 1/2 teaspoon of black pepper. Mix until well combined.
- 4. Slice 3 large bell peppers in half horizontally and scoop out a small portion of the center to create a slight cavity for the filling.
- 5. Shape the spinach mixture into small patties that fit on top of each bell pepper half. Place the patties on the bell pepper halves.
- 6. Arrange the stuffed bell peppers on a baking sheet. If preparing ahead, freeze the stuffed bell peppers on the sheet until solid, then transfer them to a freezer-safe bag.
- 7. To bake, place the stuffed bell peppers on a baking sheet and bake in the preheated oven for 30 minutes if frozen or 20 minutes if thawed, until the tops are golden and the bell peppers are tender.
- 8. Serve warm as a satisfying keto-friendly dinner.