Gluten-Free Stuffed Tomatoes
Brighten up your table with these Gluten-Free Stuffed Tomatoes — a deliciously wholesome dish that's perfect for any meal. These juicy tomatoes are hollowed out and filled with a vibrant mixture of cooked quinoa, sautéed vegetables, baby spinach, and fresh herbs, creating a nutrient-packed, gluten-free alternative to traditional stuffed dishes. Infused with the sweetness of red bell peppers, the earthiness of garlic and onion, and topped optionally with Parmesan or a vegan alternative, this recipe is easily customizable for various dietary preferences. Ready in just 45 minutes, they bake to tender perfection, making them a stunning centerpiece or a healthy, satisfying side dish. With keywords like "gluten-free recipe," "quinoa stuffed tomatoes," and "healthy baked tomatoes," this dish has something for everyone to savor!
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Recipe Information
Ingredients
- 6 whole Large tomatoes
- 2 cups Cooked quinoa
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, finely diced
- 2 cups Baby spinach, chopped
- 3 tablespoons Fresh parsley, chopped
- 0.5 cup Parmesan cheese (optional, or use a vegan alternative)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off of the tomatoes and set them aside. Carefully scoop out the seeds and pulp from each tomato using a spoon, being careful not to puncture the walls. Reserve the pulp for the filling.
Place the hollowed-out tomatoes in a baking dish and sprinkle lightly with a pinch of salt. Set aside.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until fragrant and slightly softened.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
In a large bowl, combine the cooked quinoa, sautéed vegetables, reserved tomato pulp, parsley, Parmesan cheese (if using), salt, pepper, and paprika. Mix well to incorporate all the flavors.
Spoon the quinoa mixture evenly into the hollowed-out tomatoes, packing it gently but not overfilling.
Replace the tops of the tomatoes, if desired, for presentation, or leave them open.
Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender yet holding their shape and the filling is heated through.
Remove from the oven and let cool slightly before serving. Garnish with extra chopped parsley if desired.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 43.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1680 mg | 129% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4630 mg | 99% | |
*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.
