Mediterranean Stuffed Tomatoes

Following a vegetarian diet? It’s important for vegetarians to get the nutrients most would get from meat in other ways. This stuffed tomato dish is a great way to get the recommended intake of iron and protein – quinoa is a great source of both.

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Quinoa and Wild Rice Stuffing

Photo credit: A Healthier Michigan

Ingredients

  • 1 cup cooked red or black quinoa
  • 8 medium on-the-vine tomatoes
  • ½ cup quartered artichokes, roughly chopped
  • ½ cup feta cheese, plus a few tablespoons extra for topping
  • 1/3 cup Kalamata olives, thinly sliced
  • 1 small zucchini, diced
  • 1/3 cup pine nuts
  • 1 1/2 Tbsp. olive oil
  • 2 cloves of garlic, minced
  • ground sea salt, to taste (may not need any due to the natural salty flavor of the olives and feta)
  • cracked black pepper, to taste

Mediterranean Stuffed Tomatoes

Instructions
1. Preheat oven to 375 degrees Fahrenheit. Spray baking dish with cooking spray.
2. Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
3. In a medium bowl, mix together the filling (cooked quinoa, artichokes, feta, olives, zucchini, pine nuts, olive oil, garlic and salt and pepper to taste).
4. Brush the tops of the cored tomatoes with olive oil.
5. Use a spoon to stuff the tomatoes with the quinoa mixture.
6. Top each tomato with extra feta.
7. Bake for 15-20 minutes, until the feta starts to turn golden. Enjoy!


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