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Home Meals Low Carbs Stuffed Beefy-Steak Tomatoes

Stuffed Beefy-Steak Tomatoes

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First off, this recipe is hitting!

Secondly, my friends over at the Beef Checkoff challenged me to create two recipes using lean beef.  (*Kevin hits the “EASY” button*)

As you’ve undoubtedly seen by following me in social media, integrating lean beef into my regular diet has been critical to my journey, helping me achieve my fitness goals. And yeah, I also just like it. A lot.

With that in mind, I wanted to create an easy recipe that you can easily customize – such as using a hearty carbohydrate source such as quinoa, or lower carb source such as cauliflower rice – and that even the pickiest eaters at your dinner table would enjoy.

beefy-steak tomatoes

Ingredients for 5 stuffed tomatoes:

  • 1lb 93% lean beef
  • 5 beefsteak tomatoes (or large garden tomatoes)
  • 6 oz tomato sauce, no salt
  • 1 ½ cup cooked quinoa
  • 1 garlic clove, minced
  • 1 small green bell pepper, chopped
  • 1/2 cup red onion, diced
  • 1/3 cup finely chopped fresh basil leaves
  • 1 1/4 cup reduced fat parmesan, grated
  • 1 tablespoon extra virgin olive oil
  • Seasonings:
    • Sea salt & pepper to taste
    • pinch of cayenne pepper



  1. Set oven to 400F.
  2. Cook quinoa according to instructions given and set aside.
  3. Slice off the top part of each tomato (and feel free to reserve the tops as garnish). Scoop out the pulp and set it aside in a bowl.
  4. Set a nonstick skillet on medium high heat and add olive and garlic. Once the garlic cooks for about 2 minutes and slightly browns, toss in the onion and bell pepper.  Cook for about 2 to 3 minutes.
  5. Add the ground beef to the skillet and chop and cook using a wooden spatula to get the meat as fine as possible. As the meat cooks, add the seasonings. When the meat is nearly 85% finished cooking, about 6 to 8 minutes, toss in the cooked quinoa, tomato pulp, tomato sauce and fresh basil.
  6. Reduce the heat of the skillet and mix everything to together for about 2 to 3 minutes, then remove from the heat.
  7. Set the hollowed-out tomatoes into a baking dish, then stuff each tomato with the mixture and top each one off with shredded parmesan cheese.
  8. Bake in the oven for 20 minutes.
  9. Season to taste with sea salt & pepper.


Approximate macros for 1 of 5 tomatoes:

332 calories, 21g carbs, 15g fat, 27g protein, 3g fiber, 6g sugar

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