Baked Stuffed Tomatoes with Quinoa and Vegetables
Baked Stuffed Tomatoes with Quinoa and Vegetables is a simple yet elegant dish that's perfect for a summer meal. The tomatoes are roasted until tender and slightly caramelized, and the filling is a savory combination of quinoa, zucchini, bell pepper, onion, and fresh herbs. This dish is easy to make and can be tailored to your own taste preferences. For example, you can add different vegetables to the filling, such as corn, black beans, or chopped spinach. You can also adjust the amount of cheese or bread crumbs in the filling to your liking.
Stuffed tomatoes have been a popular dish for centuries, and there are many different variations on the recipe. This particular recipe is inspired by the classic Italian dish, pomodori ripieni. Pomodori ripieni is typically made with a filling of bread crumbs, cheese, and herbs, but this recipe uses quinoa instead of bread crumbs. Quinoa is a gluten-free grain that is high in protein and fiber, and it adds a nutty flavor to the filling. The vegetables in this recipe add sweetness, crunch, and color, and the fresh herbs brighten up the dish. This recipe is a great way to use up leftover quinoa, and it's also a healthy and satisfying meal.
Baked Stuffed Tomatoes with Quinoa and Vegetables Baked Stuffed Tomatoes with Quinoa and Vegetables Baked Stuffed Tomatoes with Quinoa and Vegetables Baked Stuffed Tomatoes with Quinoa and Vegetables
Prep time: 20 | Cook time: 35 | Serves: 6
Ingredients
  • 6 large tomatoes
  • 1 cup cooked quinoa
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut the tops off the tomatoes and scoop out the pulp. Invert the tomatoes on paper towels to drain.
  3. In a large bowl, combine the quinoa, zucchini, bell pepper, onion, parsley, basil, and olive oil. Season with salt and pepper to taste.
  4. Stuff the tomatoes with the quinoa mixture.
  5. Place the tomatoes in a baking dish and bake for 30-35 minutes, or until the tomatoes are tender and the filling is cooked through.
Why It Works
  • The tomatoes are roasted until tender and slightly caramelized, which concentrates their flavor and makes them slightly sweet.
  • The filling is a savory combination of quinoa, zucchini, bell pepper, onion, and fresh herbs, which adds a variety of flavors and textures to the dish.
  • The quinoa adds a nutty flavor to the filling and is also a good source of protein and fiber.
  • The vegetables in the filling add sweetness, crunch, and color, and the fresh herbs brighten up the dish.