Stuffed Tomatoes Recipe

This stuffed tomatoes recipe is a filling, protein-packed side or main that is a great way to use leftovers or pantry staples and a hit with the family or party guests!

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 works best. 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 tomatoes either; try making them using green, yellow, and striped tomatoes to amp your presentation!

Ingredient Notes

Please refer to the recipe card for the full list of ingredients and substitutes.

• 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. 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.

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.

• 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.

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

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

Serving Suggestions:

• Breakfast: These stuffed tomatoes are a savory way to power your entire day! Have it with toast (on my basic sandwich bread), breakfast potato hash, or a kale pineapple smoothie!
• Lunch: Pair it with a light salad like rainbow vegan coleslaw, or vegan Caesar salad.
• Dinner: Serve it alongside pasta (like tomato basil pasta), soup (like chickpea noodle soup), or roasted vegetables.

Variations and Add-ons:

• 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: Like pepitas or sunflower seeds. Sprinkle on top to add some crunch to the dish!
• Salsa: Top with salsa and/or cilantro before serving. My creamy tomatillo avocado salsa instantly elevates this dish!

Storage Instructions

Fridge: Let cool and put in an airtight container for around 2-3 days.

Reheat: After warming them in the microwave or oven, they are still extremely tasty.

More leftover Quinoa? Try making these too:

Kale quinoa salad, cheesy quinoa bowl, quinoa burritos, or a breakfast quinoa apple bowl.

Estimated Cost Per Serving: $1.40