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Low Carb Chorizo Stuffed Tomatoes
In this recipe, your tomato adds less than 3 grams of net carbs per serving for a yummy Keto lunch that’s filling and nutritious. Tomatoes are great for filling with just about any combination of Keto ingredients you can think of because they are so low in carbohydrates. You’ll be stuffing your tomatoes with a spicy or mild ground chorizo of your choosing cooked with diced mushrooms. After packing your tomatoes with the meaty filling, each serving is topped with cheese that melts in your oven. When the stuffed tomatoes are done roasting, you can add additional toppings at your discretion for serving. You may enjoy eating your stuffed tomato with a dollop of Keto sour cream, greek yogurt, or guacamole. Use this recipe for your next week of meal prepping! Once the stuffed tomatoes have cooled, you can store them in individual meal prep containers for up to five days. Just microwave them to reheat. For a fresher meal throughout the week, prepare the recipe up through Step 4. Instead of baking the prepared tomatoes, leave them in your refrigerator covered in plastic wrap. When you’re ready to eat, preheat your oven and cook a prepared stuffed tomato until it’s done.
How Do I Pick The Right Tomato?
The common types of red tomatoes you see at your grocery store share the same macros, so there is no single type of tomato you need to choose. Common types include Roma, Beefsteak, and Better Boy, but your local area may have its own varieties or names of red tomatoes. Each serving needs to be a large tomato weighing approximately 4-5 ounces. Choose tomatoes that can sit upright in your palm and have wide cavities. When they’re in season, you can make the recipe with Heirloom tomatoes.
Look Out For Moisture
When cooking the filling for the tomatoes, ensure that you cook off all the excess grease your chorizo will release. The mushrooms will release excess moisture too, which will also need to be evaporated. Don’t worry about the filling becoming dry because you’ll be roasting it inside a juicy, in-season tomato, which will release even more moisture. When the stuffed tomatoes roast in your oven, the filling will be steamed from the evaporating moisture releasing into your hot oven. However, if you don’t allow the excess cook off early in the recipe, you could end up with tomatoes full of hot liquid that leaks.
Track macros, calories, and access top Keto recipes.
Chorizo Ground Sausage
Colby Jack cheese
1 slice (from pre-sliced package) - each 3/4 ounce
Step 1Place ground chorizo in a large non-stick pan over high heat on your stove. Use raw, ground chorizo (it often comes in long plastic tubes), and avoid any firm or smoked chorizo sausages. You can choose between mild or spicy sausage for the recipe. Break the chorizo up with a spoon into finely crumbled bits as it cooks to dark golden with browned edges. Season the chorizo with onion and garlic powder.
Step 2While the chorizo is cooking, dice the mushrooms. Dice the mushrooms into small pieces that are similar in size to the crumbles of chorizo so you will have an even mix for stuffing into the tomatoes later. When the chorizo is nearly done cooking, add the diced mushrooms to the pan. Mix the pan ingredients together so the mushrooms become coated in the chorizo and seasonings and start to cook down. Let the pan heat the ingredients openly so excess moisture can evaporate.
Step 3Once the mushrooms have cooked down to a tender texture, the chorizo is dark golden, and there isn’t any excess liquid fat in the pan, the tomato stuffing is done. Set it aside to cool a little, and turn on your oven to preheat to 350 degrees. Line a sheet tray with parchment paper, and set this to the side. On a cutting board, prepare a large tomato per serving by slicing off the top with a paring knife and then using a spoon to scoop out the core and seeds. Gently scrape the inside of the tomato with the spoon to remove anything wet or hanging off the interior wall. Each prepared tomato should weigh approximately 3 ½ ounces, and the weight you see listed in the ingredients is the final yield of all your prepared tomatoes.
Step 4Repeat Step 3 to finish preparing all the tomatoes in your recipe, and discard anything you scraped out of the tomatoes. Wrap the bottom half of each tomato in a piece of aluminum foil to help them remain in place during baking, wrapping the edges of the foil over to create balance. Scoop the chorizo filling inside each tomato until they’re full. Gently press the filling down as you stuff the tomatoes. This will help stabilize the tomato too, as well as make sure you get a full meal! Top each stuffed tomato with ½ a slice of colby jack cheese (about 10 grams).
Step 5Place the tray of stuffed tomatoes in the oven, and bake them for 20 minutes. For doneness, look for melted cheese with lightly browned edges and juicy-looking tomatoes with burst skins. If you wish, you can cook the stuffed tomatoes under your broiler until you see the cheese brown more. Let the tomatoes cool for 5 minutes before you remove the aluminum foil and serve them. Allow them to cool entirely before storing them in your refrigerator for another time.