Stuffed Tomatoes

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!

Course Dinner

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 212kcal

Author Terrence Paschal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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!

Nutrition