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Yum! This recipe couldn’t be more perfect for a low card lunch or dinner! For the love of all the flavors that tomatoes and salsa brings to the kitchen, these Pico de Gallo Stuffed Tomatoes will be the perfect addition. These can be made with roma tomatoes to have more of an appetizer feel or they can be prepared with larger tomatoes for the fulfilling dinner option.
Thankfully these tomatoes are simple to make which is key for many days when you are preparing dinner after a long day of work or an appetizer for a party. They can be prepared in just 40 short minutes.
All you need is:
- 3 tomatoes- you choose bite size or dinner size
- Cauliflower Rice
- Chopped Tomato
- Purple Onion
Cut the top of your tomatoes off and scoop out the insides. Be sure to scoop enough out to have a good about of stuffing inside but be careful not to break the sides open.
In a mixing bowl combine the chopped ingredients
Stuff you tomatoes with the delicious vegetable medley of cauliflower pico de galla.
Bake for 30 minutes then serve!
Pico de Gallo Stuffed Tomatoes
- 3 Tomatoes
- 2 cups Cauliflower Rice
- 1 Chopped Tomato
- 1/2 cup Purple Onion
- 1/2 cup Chopped Cilantro
- Preheat oven to 350 degrees.
- Slice tops of tomatoes. Scoop out the seeds and pulp.
- Mix the Pico de Gallo Cauliflower Rice.
- Fill the tomatoes with the Pico de Gallo.
- Bake in a 350-degree oven for 30 minutes.