Low Carb Food - Italian Stuffed Tomatoes

Low Carb Ingredients

6 large firm tomatoes
8 ounces spicy or mild Italian sausage (which ever is your favorite)
2 tablespoons olive oil
1 medium white onion, finely chopped
2 ribs celery, finely chopped
1 red or green bell pepper, finely chopped
2 cloves garlic, finely chopped Coarse salt and freshly ground black pepper
3 tablespoons chopped basil leaves
1/2 cup grounded pork rinds (acts as a low carb bread crumb)
½ tablespoon chopped thyme and oregano leaves
1 cup shredded cheese ( I like to use Italian 5 blend mix)
1/4 cup grated Parmesan
½ cup sun dried tomatoes in oil (optional- instead of the top or half sun dried and fresh tomatoes)

Preheat oven to 350 degrees F

Cut a third of the top off each tomatoes. Dice the tops up and set aside.
Scoop out seeds, pulp and juice to hollow out the tomatoes.

In medium nonstick skillet, sauté sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, or sun dried tomatoes, salt, and pepper and stir for another minute.


Remove skillet from heat. Mix in 2 tablespoons basil, ½ tablespoon each thyme and oregano, grounded pork rinds, and Italian 5 blend cheese. Using a large spoon, stuff low carb mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes. Sprinkle with basil and serve.

Low Carb Italian Food

This low carb recipe can be made many different ways. You can change the cheese to your favorite like fontina cheese or smoke mozzarella cheese. Try adding some ground beef or thin slices of ham. For extra flavor try adding sun dried tomatoes or thin olive slices or any low carb ingredients that sound good to you!

6 large eggs
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
8 ounces drained ricotta cheese
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup low carb / no sugar added marinara sauce
1/4 cup freshly grated parmesan

Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Preheat the oven to 400 degrees F.

Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the ricotta and mozzarella cheese in the center of the low carb egg crepe, and then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake this low carb dish until the cheese melts and the top is golden, about 15 minutes.