Vegetable Stuffed Tomatoes

Vegetable Stuffed Tomatoes are a vibrant and flavorful side dish, perfect for showcasing fresh garden produce. Each tomato is hollowed and filled with a savory mixture of vegetables, herbs, and grains, making them a delightful addition to any meal.

Ingredients

• Large ripe tomatoes - 2
• Cooked quinoa - 1/2 cup
• Red bell pepper - 1/2, diced
• Zucchini - 1/2, diced
• Red onion - 1/4, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Fresh basil - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 2 tablespoons, grated (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the tops off the tomatoes and carefully scoop out the insides using a spoon, leaving about 1/2 cm of flesh. Reserve the insides for the filling.
3. In a skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until softened (about 3-4 minutes).
4. Add the diced red bell pepper and zucchini to the skillet, cooking for another 5 minutes until tender.
5. Chop the reserved tomato flesh and add it to the skillet along with the cooked quinoa, fresh basil, salt, and black pepper. Stir well to combine and cook for an additional 2 minutes.
6. Stuff each hollowed tomato with the vegetable and quinoa mixture, packing it firmly.
7. Place the stuffed tomatoes in a baking dish. If desired, sprinkle the tops with grated Parmesan cheese.
8. Bake in the preheated oven for 15-20 minutes, until the tomatoes are tender and slightly caramelized.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 270 mg
• Cholesterol: 5 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from tomatoes and vegetables.
• High in fiber, promoting digestive health.

Tags