Low Carb Baked Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
* Red Ripe Tomatoes, 3 plum tomato - cut in half, insides scooped out * Spinach, fresh, 20 leaf (chopped fine) * Garlic, 3 cloves (crushed) * Olive Oil, 2 tbsp * Parmesan Cheese, 4 tbsp * 4C Low-Carb Breadcrumbs, .75 cup*red pepper flakes, 1/4 tsp
Preheat oven to 400. Combine spinach, breadcrumbs, garlic & red pepper flakes in a small bowl - set aside.
Cut tomatoes in half lengthwise and remove seeds & juice. Using a spoon, fill with bread crumb mixture. Place in a shallow baking dish. Drizzle with olive oil and season with salt & pepper. Cover with aluminum foil.
Bake 30 minutes. Remove from oven, uncover and top with Parmesan cheese. Broil 1 or 2 minutes more until lightly browned.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNIEMOM.
Cut tomatoes in half lengthwise and remove seeds & juice. Using a spoon, fill with bread crumb mixture. Place in a shallow baking dish. Drizzle with olive oil and season with salt & pepper. Cover with aluminum foil.
Bake 30 minutes. Remove from oven, uncover and top with Parmesan cheese. Broil 1 or 2 minutes more until lightly browned.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNIEMOM.
Nutritional Info Amount Per Serving
- Calories: 231.1
- Total Fat: 12.4 g
- Cholesterol: 6.7 mg
- Sodium: 501.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 6.4 g
- Protein: 17.8 g
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