Stuffed Tomatoes

BY : PUBLISHED : February 11th, 2013 UPDATED: November 12th, 2021

These hearty and healthy Stuffed Tomatoes are filled with flavorfully spiced quinoa, black beans, and artichoke hearts. A protein-filled, gluten-free dish that is substantial enough to be the main course, but can also be served as a side dish when feeding a hungry crowd- AKA your family members!

Quinoa stuffed tomatoes on a white stoneware serving dish.

I threw this together one day when I had a bunch of leftover quinoa in the fridge and some fresh and plump tomatoes. No fancy ingredients are involved and it comes together quickly. A great way to create something exquisitely delish out of the simplest things!

I happen to love stuffed vegetables recipes! It’s a great way to enj0y them differently and be creative with the filling to use. They are super versatile, easy to make, and gorgeous to look at! If you like this Stuffed Tomato recipe, you might also want to try my Southwest Stuffed Bell Peppers, Sweet Potato Stuffed Mushrooms, and Stuffed Baked Apples! They are fabulous!

Best Tomatoes for Stuffing

With their hollow cavities, tomatoes are perfect for stuffing. But not all varieties will do for this recipe. An evenly round, medium to large-sized tomato with a solid wall is what we need. Use stuffer tomatoes if you can. Zapotec Ribbed, Yellow Stuffers, or Liberty Bells are great choices. You do not have to stick with the red ones too, try making them using green, yellow, and striped tomatoes to amp your presentation!

Vegan Stuffed Tomatoes on a white serving platter.

What’s in the Stuffed Tomatoes

You will need a few simple ingredients to make these amazing stuffed tomato recipes.  Here’s what we will need:

  • Tomatoes – For this dish, I used 4 large red tomatoes. The firmer ones will work ideal for stuffing.
  • Fillings:  Quinoa, black beans, and artichokes combine to provide a perfectly textured filling. Fluffy and chewy cooked Quinoa combined with tender artichoke hearts bits, and soft and creamy black beans. This can be pretty addictive! If you are new to using quinoa, read through this Complete Guide to Quinoa article for useful information.
  • Lime. The juice is added to the filling mixture to add a fresh citrusy flavor.
  • Seasonings:  Cumin, chili powder, and onion powder provide warm and sharp flavors plus an enticing aroma to the stuffing.
  • Garnishes:  You have the option of adding salsa and/or cilantro before serving. Try my Creamy Tomatillo Avocado Salsa to instantly elevate this dish!

Stuffed Tomatoes Ingredients in bowls on a marble counter.

How to Make Stuffed Tomatoes

  • Remove the vines and stems and wash the tomatoes thoroughly.
  • Slice the tops off the tomatoes and use a spoon to carefully scoop out the insides to make it hollow.

Tomatoes and knife on a cutting board. Slicing a tomato in half with a knife. A melon baller about to core a tomato. A cored tomato on a cutting board.

  • Combine the quinoa, black beans, and artichoke hearts into a pan, then add seasonings and lime. Stir for about 10 minutes to avoid the mixture from burning.  Let it cool then scoop the filling into tomatoes.

Tomatoes with their lids cut off, ready to be stuffed. Stuffed tomatoes on a silpat-lined baking sheet.

  • In a preheated oven, place the stuffed tomatoes for 15 minutes.

Stuffed tomatoes on a baking sheet being slid into an oven. Baked Stuffed Tomatoes on a cookie sheet.

  • Remove from the oven and garnish with salsa or cilantro if using.

What to Serve With Stuffed Tomatoes?

Variations and Add-ons:

They are so good, you would want to add them to your weekly menu, so some variations may be called for! Here are some ideas for you:

  • Vegetables.  Make various veggie combinations for the stuffing. This is a great opportunity for you to clean out your fridge of those unused vegetable slices! You can use mushrooms, olives, onions, spinach, basil leaves, peas, bell peppers, to name a few.
  • Quinoa Substitute. You can also try using long-grain rice, orzo pasta, couscous, cauliflower rice, or breadcrumbs.
  • Vegan Cheese.  Add some dairy-free cheese to make it even more delicious!
  • Nuts and Seeds. A great way to add some crunch to the dish!

What to do with leftovers?

If you’ve doubled the recipe and are concerned that the stuffed tomatoes may lose their flavor after being stored in the fridge, rest assured that they will stay fresh in an airtight container for around 2-3 days. After warming them in the microwave or oven, they are still extremely tasty.

Vegan stuffed tomatoes on a serving platter.

More leftover Quinoa? try making these too:

  • Kale & Quinoa Soup– Get ready to cozy up with this nutritious Kale & Quinoa soup! It’s super easy to whip up and you’ll get those veggies in without even trying!
  • Cheesy Quinoa Bowl – This amazing cheesy quinoa bowl is the perfect lunch when you’re craving something indulgent but don’t have any time to prepare it. Dig in!
  • Breakfast Quinoa Apple Bowl– A fruit-packed quinoa breakfast bowl is full of yummy flavors like cinnamon and apples! The raisins add a bit of natural sweetener, while the brown sugar takes it up a notch.
  • Quinoa Burritos– They are filling and tasty. It’s so much fun to add different colors and textures.
Vegan Stuffed Tomatoes

Stuffed Tomatoes

Terrence Paschal
These hearty and healthy Stuffed Tomatoes are filled with flavorfully spiced quinoa, black beans, and artichoke hearts. A protein-filled, gluten-free dish that is substantial enough to be the main course, but can also be served as a side dish when feeding a hungry crowd- AKA your family members! 
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 212 kcal
DIET Vegan


  • 4 large tomatoes
  • 1 cup quinoa cooked
  • 1 can black beans drained and rinsed
  • 1 can artichoke hearts in water
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • Juice of a Lime


  • Preheat oven to 325f.
  • Cut the top off tomatoes and scoop out until hollow.
  • Add quinoa, black beans, and artichoke hearts to a non-stick pan and add seasonings and lime juice.
  • Cook for 10 minutes.
  • Let quinoa mix cool a bit and scoop into tomatoes.
  • Place tomatoes in the oven for 15 minutes.
  • Remove from oven, top with salsa and enjoy.


Calories: 212kcalCarbohydrates: 39gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 661mgPotassium: 898mgFiber: 12gSugar: 6gVitamin A: 1837IUVitamin C: 31mgCalcium: 81mgIron: 4mg
Keyword gf, gluten free, glutenfree, quinoa, stuffed tomatoes
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Estimated Cost Per Serving: $1.40

About Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

View all posts by Terrence Paschal
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