Name: Quinoa Vegetarian Stuffed Tomatoes
Ingredients: 6 large, ripe tomatoes: (Choose firm tomatoes that can stand up to hollowing and baking, about the size of a baseball. Beefsteak or heirloom varieties work well.); 1 cup uncooked quinoa: (Rinsed thoroughly under cold water to remove any bitterness.); 2 cups vegetable broth or water: (For cooking the quinoa, broth adds more flavor.); 1 tablespoon olive oil: (Extra virgin, for sautéing the vegetables.); 1 medium onion: (Finely chopped, about 1 cup.); 2 cloves garlic: (Minced, or more to taste.); 1 red bell pepper: (Finely chopped, adding sweetness and color.); 1 green bell pepper: (Finely chopped, for a slight bitterness and crunch.); 1 cup fresh spinach: (Roughly chopped, will wilt down significantly.); 1/2 cup crumbled feta cheese (optional): (For a salty, tangy kick. Omit for vegan or use a vegan alternative.); 1/4 cup fresh parsley: (Chopped, for freshness.); 2 tablespoons fresh basil: (Chopped, for an aromatic Italian touch.); 1 teaspoon dried oregano: (Or 1 tablespoon fresh, chopped.); 1/2 teaspoon salt: (Or to taste, adjust if using feta.); 1/4 teaspoon black pepper: (Freshly ground, or to taste.); 2 tablespoons breadcrumbs (optional): (Panko or regular, for a crispy topping. Use gluten-free if needed.); 1 tablespoon Parmesan cheese (optional, grated): (For topping, adds umami. Omit for vegan or use nutritional yeast.)

Ingredients

Scale

6 large, ripe tomatoes: (Choose firm tomatoes that can stand up to hollowing and baking, about the size of a baseball. Beefsteak or heirloom varieties work well.)
1 cup uncooked quinoa: (Rinsed thoroughly under cold water to remove any bitterness.)
2 cups vegetable broth or water: (For cooking the quinoa, broth adds more flavor.)
1 tablespoon olive oil: (Extra virgin, for sautéing the vegetables.)
1 medium onion: (Finely chopped, about 1 cup.)
2 cloves garlic: (Minced, or more to taste.)
1 red bell pepper: (Finely chopped, adding sweetness and color.)
1 green bell pepper: (Finely chopped, for a slight bitterness and crunch.)
1 cup fresh spinach: (Roughly chopped, will wilt down significantly.)
1/2 cup crumbled feta cheese (optional): (For a salty, tangy kick. Omit for vegan or use a vegan alternative.)
1/4 cup fresh parsley: (Chopped, for freshness.)
2 tablespoons fresh basil: (Chopped, for an aromatic Italian touch.)
1 teaspoon dried oregano: (Or 1 tablespoon fresh, chopped.)
1/2 teaspoon salt: (Or to taste, adjust if using feta.)
1/4 teaspoon black pepper: (Freshly ground, or to taste.)
2 tablespoons breadcrumbs (optional): (Panko or regular, for a crispy topping. Use gluten-free if needed.)
1 tablespoon Parmesan cheese (optional, grated): (For topping, adds umami. Omit for vegan or use nutritional yeast.)

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Instructions

Prepare the Tomatoes: Preheat your oven to 375°F (190°C). Slice off the top 1/2 inch of each tomato (the stem end). Set the “lids” aside. Using a spoon or a grapefruit knife, carefully scoop out the pulp and seeds from inside each tomato, leaving a sturdy shell about 1/4 to 1/2 inch thick. Be careful not to puncture the bottom or sides. Chop the scooped-out tomato pulp (discarding any tough core parts) and reserve it – you’ll use this in the filling. Arrange the hollowed-out tomato shells in a lightly oiled baking dish, cut side up. Lightly salt and pepper the insides of the tomato shells.
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. You’ll see a little “tail” or germ spiral out from the grain when it’s done. Fluff with a fork and set aside.
Sauté the Aromatics and Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Remaining Vegetables and Tomato Pulp: Add the chopped red and green bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften. Stir in the reserved chopped tomato pulp and cook for another 3-5 minutes, allowing some of the excess liquid to evaporate.
Combine Filling Ingredients: Add the chopped spinach to the skillet and cook until it wilts, about 1-2 minutes. Remove the skillet from the heat. Stir in the cooked quinoa, crumbled feta cheese (if using), chopped parsley, chopped basil, dried oregano, salt, and black pepper. Mix well until everything is thoroughly combined. Taste the filling and adjust seasonings if necessary. It should be flavorful on its own.
Stuff the Tomatoes: Carefully spoon the quinoa and vegetable mixture into each hollowed-out tomato shell, packing it gently but generously. You can mound the filling slightly on top.
Add Topping (Optional): If using, sprinkle the tops of the stuffed tomatoes with breadcrumbs and grated Parmesan cheese (or nutritional yeast for a vegan option). Place the reserved tomato “lids” alongside the tomatoes in the baking dish or slightly askew on top of the filling if you prefer.
Bake: Bake in the preheated oven for 25-35 minutes. The tomatoes should be tender and slightly wrinkled, the filling heated through, and the topping (if used) golden brown and crispy. The exact baking time will depend on the size and ripeness of your tomatoes.
Rest and Serve: Remove the baking dish from the oven and let the stuffed tomatoes rest for 5-10 minutes before serving. This allows the flavors to meld and makes them easier to handle. Garnish with a little extra fresh parsley or basil, if desired.

Nutrition

Serving Size: one normal portion
Calories: 300