Heart-Healthy Stuffed Tomatoes
Elevate your meals with these vibrant and nutritious Heart-Healthy Stuffed Tomatoes, a delicious twist on traditional stuffed dishes. Packed with protein-rich quinoa cooked in low-sodium vegetable broth, these flavorful tomatoes embrace a nutrient-dense filling of sautéed baby spinach, red bell peppers, red onions, and aromatic garlic. Fresh parsley, a splash of zesty lemon juice, and a dash of seasoning add a bright, refreshing finish to this wholesome recipe. Perfect as a light main course or a colorful side dish, these stuffed tomatoes are oven-baked to tender perfection, making them a simple yet elegant addition to your healthy eating routine. Ready in under an hour and filled with heart-smart ingredients, they’re a guilt-free indulgence your whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large tomatoes
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 2 cups baby spinach, chopped
- 1 red bell pepper, finely diced
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon sea salt (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and scoop out the seeds and pulp using a small spoon. Set the hollowed-out tomatoes aside and discard (or save) the pulp for another use.
Rinse the quinoa under cold water and combine it with the low-sodium vegetable broth in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Meanwhile, heat the olive oil in a non-stick skillet over medium heat. Add the diced red onion, red bell pepper, and minced garlic to the skillet, sautéing for 3-4 minutes until softened.
Add the chopped baby spinach to the skillet and cook for 2 more minutes, stirring frequently, until the spinach is wilted.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, fresh parsley, lemon juice, ground black pepper, and sea salt (if using). Mix well to evenly incorporate all the ingredients.
Carefully spoon the quinoa-vegetable mixture into the hollowed-out tomatoes, packing the filling gently but firmly.
Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 15-20 minutes, until the tomatoes are tender and the filling is warmed through.
Remove the stuffed tomatoes from the oven and allow them to cool for 5 minutes before serving.
Serve the heart-healthy stuffed tomatoes as a main dish or a side. Enjoy!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 39.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4263 mg | 91% | |
*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.
