Mediterranean Tomatoes Stuffed
Elevate your dinner table with these vibrant Mediterranean Stuffed Tomatoes—an irresistible combination of fresh, wholesome ingredients and bold flavors. Juicy, ripe tomatoes are hollowed out and filled to the brim with a medley of tender quinoa, sautéed zucchini, red bell peppers, tangy kalamata olives, and creamy feta cheese. Infused with aromatic garlic, fresh parsley, basil, and a hint of lemon zest, this oven-baked dish is a delightful burst of Mediterranean flavors. Perfect as a light main course or a dazzling side dish, these stuffed tomatoes are nutritious, vegetarian-friendly, and ready in under an hour. Whether you're hosting a dinner party or craving a healthy, flavorful meal, this recipe is a show-stopping choice for all occasions.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 0.5 cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 0.25 cup red onion
- 2 garlic cloves, minced
- 0.5 cup zucchini, finely diced
- 0.5 cup red bell pepper, finely diced
- 0.25 cup kalamata olives, chopped
- 0.33 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and hollow out the insides using a spoon, leaving a 1/4-inch shell. Reserve the pulp.
Sprinkle a pinch of salt inside each tomato and place them upside down on a paper towel to drain while preparing the stuffing.
Rinse the quinoa under cold water, then combine it with 1 cup of water in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and water is absorbed.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion and garlic, cooking until softened, about 2 minutes.
Stir in the zucchini and red bell pepper, cooking for another 4-5 minutes until slightly tender. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped olives, feta cheese, parsley, basil, lemon zest, salt, and black pepper. Mix well.
Place the hollowed-out tomatoes upright in a baking dish. Stuff each tomato with the quinoa and vegetable mixture, pressing lightly to pack the filling.
Drizzle the remaining 1 tablespoon of olive oil over the tops of the stuffed tomatoes.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still holding their shape.
Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh parsley or basil if desired.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2506 mg | 53% | |
*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.
