Yes, Monterey Jack or cheddar work beautifully here.

Absolutely, all ingredients are naturally gluten-free, making it great for keto and gluten-free diets.

Prepare the tomatoes up to the point of baking, cover and refrigerate for up to 24 hours, then bake as directed.

Keto Vera Cruz Tomatoes: Baked Stuffed Tomatoes with Bacon & Spinach

Name: Vera Cruz Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Keto
Ingredients: firm ripe tomatoes; slices bacon; /4 cup chopped onion; ounces fresh spinach, stems snipped; /2 cup sour cream; /4 teaspoon hot pepper sauce; salt to taste; /2 cup shredded Mexican cheese blend

Ingredients

firm ripe tomatoes
slices bacon
/4 cup chopped onion
ounces fresh spinach, stems snipped
/2 cup sour cream
/4 teaspoon hot pepper sauce
salt to taste
/2 cup shredded Mexican cheese blend

Instructions

Step 1

I start by preheating the oven to 375°F and greasing an 8×8 baking dish. Then, cut the tops off the tomatoes and gently scoop out the seeds and membranes. Place the tomato shells upside down on paper towels to drain while you make the filling. In a skillet over medium-high heat, cook the bacon until crisp, about 10 minutes. Drain on paper towels, reserving 2 tablespoons of drippings, and crumble the bacon. Add the onion to the reserved drippings and cook until tender, about 5 minutes, then toss in the spinach and stir just until wilted, about 2 minutes. Remove from heat and stir in the sour cream, crumbled bacon, and hot pepper sauce. Season the tomato shells with a pinch of salt, then fill each evenly with the spinach mixture. Place them in the prepared baking dish and bake for 20 to 25 minutes, until hot. Sprinkle the shredded cheese over the tops and return to the oven for about 5 minutes, until melted and bubbly. Serve warm.

Chef's Tip

I always add a pinch of smoked paprika to the filling for a deeper flavor. Also, draining the tomatoes well prevents them from getting watery during baking.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, though the tomatoes may soften further.

Variation Tips

For a change, swap spinach with fresh basil and mozzarella for an Italian twist. You can also add cooked ground beef or sausage to the filling to turn these into a hearty main course.

Vera Cruz Tomatoes