Dairy-Free Stuffed Tomatoes
Elevate your appetizer or side dish game with these irresistible Dairy-Free Stuffed Tomatoes! This recipe combines juicy, oven-roasted tomatoes with a perfectly seasoned stuffing made of quinoa, sautéed onions, garlic, and baby spinach for a wholesome, plant-based delight. Enhanced with fresh parsley, zesty lemon juice, and a golden, dairy-free breadcrumb topping, these stuffed tomatoes offer a burst of Mediterranean flavors in every bite. With just 20 minutes of prep time and straightforward instructions, they’re perfect for weeknight dinners or impressing guests at gatherings. Serve them warm, and enjoy a comforting dish that’s both allergen-friendly and packed with nutrients!
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Recipe Information
Ingredients
- 6 large tomatoes
- 1 cup cooked quinoa
- 0.5 cup (finely diced) red onion
- 2 (minced) garlic cloves
- 1 cup (roughly chopped) baby spinach
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs (dairy-free)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes thoroughly, then slice off the tops (about 1/2 inch from the stem side). Use a spoon to gently scoop out the tomato pulp and seeds, creating hollow shells. Reserve the pulp in a bowl for later use.
Sprinkle a small pinch of salt inside each hollowed-out tomato. Turn them upside down on a paper towel to drain excess moisture while preparing the stuffing.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the diced red onion for 2-3 minutes, or until translucent.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the reserved tomato pulp, chopped spinach, cooked quinoa, lemon juice, parsley, salt, and black pepper. Let the mixture cook for 2-3 minutes until everything is well combined and heated through. Remove from heat.
Place the hollowed-out tomatoes upright in a baking dish. Spoon the quinoa mixture into each tomato, packing it gently but without overfilling.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the tops of the stuffed tomatoes.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.
Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 36.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3163 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
