Zylo AI Logo
recipes

Low Carb Chorizo Stuffed Tomatoes Recipe

Gluten Free
Lunch
Quick Easy
★★★★☆
4.9/5
(2579 reviews)
By Zylo Nutritionist Team
Low Carb Chorizo Stuffed Tomatoes
Zylo Recipes

Description

Imagine biting into a warm, juicy tomato, its sweetness perfectly complementing a savory, spiced filling. These stuffed tomatoes are a delightful and satisfying dish, perfect for a light lunch or a flavorful side. The recipe begins with selecting ripe, sturdy tomatoes, their vibrant color hinting at the burst of flavor within.

The tomatoes are carefully hollowed out, creating a vessel for a delectable mixture of ground chorizo and earthy mushrooms. The chorizo, browned to perfection, infuses the dish with a rich, spicy depth, while the diced mushrooms add a subtle, umami undertone. Cooking off excess moisture ensures a concentrated, robust flavor that won't leave the tomatoes watery.

The savory filling is then nestled into the hollowed tomatoes, mounded generously before being topped with a blanket of melted cheese. As the tomatoes bake, the cheese melts and bubbles, creating a golden-brown crust that adds a delightful textural contrast to the soft tomatoes and the savory filling. The roasting process gently steams the filling, melding the flavors together and creating a harmonious blend of tastes and textures.

Once baked, these stuffed tomatoes emerge from the oven, their aroma filling the kitchen with a tantalizing scent. Each bite offers a symphony of flavors – the sweet, tangy tomato, the spicy chorizo, the earthy mushrooms, and the creamy, melted cheese. Feel free to customize the dish with your favorite toppings such as sour cream, Greek yogurt, or guacamole adding a cool and creamy element that complements the warm, savory filling.

These stuffed tomatoes are not only delicious but also incredibly versatile. They can be prepared ahead of time, making them an ideal option for meal prepping. Simply prepare the tomatoes up to the baking stage and refrigerate them until you're ready to enjoy.

They reheat beautifully, ensuring a quick and easy meal whenever you desire a burst of fresh, savory goodness.

Preparation Time

Prep Time
15 min
Cook Time
35 min
Total Time
50 min

Nutrition Information

Per 1 Stuffed Tomato serving
C
Calories
440 Kcal
C
Carbs
8 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
24 g
C
Fats
34 g
Saturated Fats 14 g
Unsaturated Fats 17 g
Cholestrol 95 mg
Sodium 750 mg
Potassium 700 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Chorizo Ground Sausage
    Chorizo Ground Sausage
    6 oz
    2.
    Onion powder
    Onion powder
    0.13 tsp
    3.
    Garlic powder
    Garlic powder
    0.13 tsp
    4.
    Brown mushrooms
    Brown mushrooms
    4 oz
    5.
    Tomato
    Tomato
    7 oz
    6.
    Colby Jack cheese
    Colby Jack cheese
    1 slice (from pre-sliced package) - each 3/4 ounce

Instructions

    1.
    Place 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.
    2.
    While 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.
    3.
    Once the mushrooms have cooked down to a tender texture, the chorizo is dark golden, and there isn 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.
    4.
    Repeat 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).
    5.
    Place 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.