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!
Servings: 4 servings
Calories: 220kcal
Equipment
Ingredients
- 4 large tomatoes
- 1 cup of cooked quinoa
- 1 (15-ounce) can of black beans drained and rinsed
- 1 (13.75-ounce) of artichoke hearts in water
- 2 teaspoons of cumin
- 2 teaspoons of chili powder
- 2 teaspoons of onion powder
- Juice of a lime
- Salsa for garnish
- Minced cilantro for garnish (optional)
Instructions
- Preheat the oven to 325 degrees F. Cut the top off tomatoes and scoop out until they’re hollow.
- Add the quinoa, black beans, and artichoke hearts to a non-stick pan, then add seasonings and lime juice.
- Cook for 10 minutes, stirring to prevent burning. Let the quinoa mix cool a bit and scoop into tomatoes.
- Place the stuffed tomatoes in the oven for 15 minutes.
- Remove from the oven, top with salsa and cilantro (if using).
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!
Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 799mg | Potassium: 898mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1837IU | Vitamin C: 31mg | Calcium: 81mg | Iron: 4mg
