Vegetable and Cheese Stuffed Tomatoes

Vegetable and Cheese Stuffed Tomatoes are a delicious and visually stunning dish, perfect for a light dinner. Bursting with flavor and nutrition, these stuffed tomatoes are both satisfying and wholesome.

Ingredients

• Large ripe tomatoes - 4
• Olive oil - 2 tablespoons
• Red bell pepper - 1/2, diced
• Zucchini - 1/2, diced
• Yellow onion - 1/4, finely chopped
• Garlic - 1 clove, minced
• Fresh spinach - 1 cup, chopped
• Cooked quinoa - 1/2 cup
• Feta cheese - 100 grams, crumbled
• Parmesan cheese - 50 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the tops off the tomatoes and gently scoop out the insides with a spoon, reserving the pulp in a bowl.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
4. Add the diced red bell pepper and zucchini to the skillet, cooking for an additional 5 minutes until they start to soften.
5. Stir in the reserved tomato pulp, chopped spinach, cooked quinoa, feta cheese, Parmesan cheese, parsley, salt, black pepper, and paprika. Mix well and cook for another 2-3 minutes until heated through.
6. Stuff the tomato shells with the vegetable and cheese mixture, pressing down gently to pack them in.
7. Place the stuffed tomatoes in a baking dish and drizzle with a little extra olive oil if desired.
8. Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the tops are slightly golden.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 310
• Protein: 12 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 520 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the tomatoes and vegetables.
• Provides a good source of protein and fiber from quinoa and cheese.

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