Easy baked stuffed tomatoes with meat and cheese are always a hit with family and friends. And it’s a great way to use a large summer garden crop.
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I’m always looking for keto friendly recipes to use up our garden tomatoes. So, even though we are at the end of winter, I’m already planning a summer garden.
Next month is the time when we start our garden seeds indoors. We used to buy seedling from a local nursery, but it’s so easy to grow your own. And as long as you don’t eat too much, tomatoes on keto shouldn’t knock you out of ketosis.
I made these baked stuffed tomatoes with meat and cheese using hot house tomatoes grown at a local farm. And it was a great recipe to use up some ingredients I had on hand. The tomatoes were given to me from my husband’s mother who lives near the farm.
I got a great deal on some sausage links so I chopped those up for the filling. But, any ground meat can be used. I’ll be trying out our ground venison next time.
How to make easy stuffed tomatoes with ground meat
You’ll want to scoop out the seeds on all of the tomatoes and cut the bottoms so they sit nicely without rolling. And, you can use any size to stuff with meat and cheese.
For the cheese, I chose a Monterey Jack. I don’t recommend buying the pre-shredded kind as starch is typically added as an anti-caking agent.
Feel free to use any cheese you have on hand for these yummy stuffed tomatoes with meat. I love sharp cheddar on ground burger meat.
Monterey Jack is a good choice to go with the sausage meat. To ensure the meat was surrounded by the cheese, I first lined the inner of the tomato with slices, then added the meat with a small spoon. Grated cheese tops it off!
The final step is to just bake them in the oven. They should be done in about 5 to 8 minutes at 350°F. The result is certain to please all you cheese lover’s out there.
Variations of the recipe
The filling from my taco meat stuffed peppers and squash recipe can be used for a change of flavor. Or, make the them with ground beef instead of sausage.
If you use tomatoes on the smaller side, this recipe makes wonderful bite sized appetizers. It’s perfect to serve to friends and family at your summer parties even if they aren’t on a low carb diet.
If you are making these stuffed tomatoes with meat and cheese for a party, you can prepare them the day before. Then, just take them out of the refrigerator and bake when ready to serve.
Although I haven’t tried it, I bet these could also be cooked outside on the grill. It’s a good option for hot summer days when you don’t want to heat up the kitchen.
To brown up the cheese, you can place them under the broiler from a minute or two. But, some may prefer their cheese on the gooey side.
Other stuffed vegetable keto recipes
Here’s a few more recipes to enjoy on a keto diet to help lose weight:
- Pulled Pork Stuffed Peppers
- Low Carb Stuffed Peppers with Ground Beef
- Stuffed Eggplant Rolls
- Stuffed Portobello Mushrooms with Spinach & Cheese
- Chili Stuffed Spaghetti Squash
Kitchen Tools Used for Easy Stuffed Tomatoes
To make the recipe, these items come in handy:
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Stuffed Tomatoes with Meat and Cheese
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- 10 medium tomatoes
- 1 pound sausage or other ground meat
- 1/2 cup Monterey Jack cheese
- 10 slices thin Monterey Jack cheese
- 3 tablespoons olive oil for greasing
- Fresh Parsley for garnishing
- Preheat oven to 350°F
- Peel of skin of sausage. Mince sausage or use a food processor to ground meat.
- In a slightly greased skillet, brown sausage for a few minutes.
- Properly wash tomatoes with cold water. Wipe with clean cloth.
- Make a thin slice at the end of tomatoes, allowing each tomato to stand properly. Slice the top part of tomato to make an opening.
- Spoon the center of each tomato, remove seeds.
- Slightly brush the outer sides of tomatoes with olive oil.
- Add thin slices of cheese around the insides of tomatoes and fill each one with cooked sausage. Top with grated cheese.
- Bake for 5 to 8 minutes or until cheese is melted and golden. Feel free to add more cheese if you want cheese to overflow or drip on the sides.
- Allow to cool for 1 to 2 minutes and slowly transfer to a serving platter.
- Garnish with fresh minced parsley.
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Note on Nutritional Information
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Post updated in April 2019. Originally published February 2017.