Keto Spinach-Stuffed Baked Tomatoes Recipe

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

• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Thyme Bunched Herb
• 50G Pepper Black Ground BWFO
• 450G Pack'D Organic Cauliflower Rice
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 400G Sabarot Chia Seeds, 400G
• 395G D'Aucy Chopped Spinach
• - Schwartz Garlic Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 1 package of spinach according to the package instructions, then drain thoroughly to remove excess moisture.
3. 3. In a mixing bowl, combine the cooked spinach, 1 cup of cauliflower rice, 1/4 cup of grated parmesan cheese, 3 tablespoons of chia seeds mixed with 9 tablespoons of water, 1/4 teaspoon of garlic salt, 1/4 teaspoon of thyme, and 1/2 teaspoon of black pepper. Mix until well combined.
4. 4. Slice 3 red bell peppers in half horizontally and scoop out a small portion of the center to create a slight cavity for the filling.
5. 5. Shape the spinach mixture into small patties that fit on top of each red bell pepper half. Place the patties on the red bell pepper halves.
6. 6. Arrange the stuffed red bell peppers on a baking sheet. If preparing ahead, freeze the stuffed red bell peppers on the sheet until solid, then transfer them to a freezer-safe bag.
7. 7. To bake, place the stuffed red 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 red bell peppers are tender.
8. 8. Serve warm as a satisfying keto-friendly dinner.