Stuffed Tomatoes with Quinoa and Rice

Stuffed tomatoes with quinoa and rice is a vibrant, flavorful dish that combines wholesome ingredients for a satisfying meal. These juicy tomatoes are filled with a savory mixture that highlights the natural sweetness of the tomatoes while providing a nutritious boost.

Ingredients

• 2 large ripe tomatoes
• 1/2 cup cooked quinoa
• 1/2 cup cooked white rice
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 1/4 cup shredded mozzarella cheese (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the tomatoes and scoop out the insides using a spoon, being careful not to break the skin.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
4. In a bowl, combine the cooked quinoa, cooked rice, sautéed vegetables, oregano, basil, salt, pepper, and parsley. Mix well to combine.
5. Stuff each tomato with the quinoa and rice mixture, packing it gently but firmly.
6. Place the stuffed tomatoes upright in a baking dish. If desired, sprinkle mozzarella cheese on top of each stuffed tomato.
7. Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the tops are lightly browned.
8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 48 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 15 mg
• Total Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the tomatoes.
• High in fiber and protein from quinoa and rice, promoting satiety and digestive health.

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