Stuffed Tomatoes
User Reviews
5
Stuffed Tomatoes
Description
Stuffed Tomatoes offer a colorful, light dish combining hollowed-out large tomatoes with a savory filling of cooked quinoa, drained black beans, and artichoke hearts. The mixture is seasoned with cumin, chili powder, onion powder, and fresh lime juice, which adds brightness and subtle heat. Cooking the filling briefly before stuffing ensures flavors meld and ingredients are heated through without becoming mushy.
The baking step softens the tomato shells just enough to make them tender without collapsing, allowing them to hold the filling. Topping with salsa adds additional moisture and acidity, while cilantro provides fresh herbal notes if used. This recipe lends itself well to variations by incorporating leftover vegetables or substituting grains like rice or couscous for quinoa.
Stuffed tomatoes work well served warm, either as a vegetarian main or as a colorful side dish alongside grilled proteins. The balance of creamy beans, chewy quinoa, and tender tomato creates a mix of textures that suit a variety of meals.
For customization, try adding vegan cheese to the stuffing, or experiment with other vegetables to use up fridge ingredients. Cooling the filling slightly before stuffing helps maintain the tomato’s shape during baking.
Ingredients
- 4 large tomato
- 1 cup quinoa cooked
- 1 black beans drained and rinsed
- 1 artichoke hearts in water, 13.75-ounce
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- lime juice of
- salsa for garnish
- cilantro for garnish (optional, minced
Instructions
- Preheat the oven to 325 degrees F.
- Cut the top off tomatoes and scoop out until they’re hollow.
- Add the quinoa, black beans, and artichoke hearts to a non-stick pan, then add seasonings and lime juice.
- Cook for 10 minutes, stirring to prevent burning. Let the quinoa mix cool a bit and scoop into tomatoes.
- Place the stuffed tomatoes in the oven for 15 minutes.
- Remove from the oven, top with salsa and cilantro (if using).
Notes
- Feel free to mix in other vegetables like mushrooms, olives, onions, spinach, basil, peas, or bell peppers for a varied stuffing.
- You can substitute quinoa with long-grain rice, orzo pasta, couscous, cauliflower rice, or breadcrumbs based on availability.
- Adding dairy-free cheese can enhance the flavor and texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 799mg | 33% |
| Potassium | 898mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 1837IU | 37% |
| Vitamin C | 31mg | 34% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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