Spicy Tomato Cups
Indulge in the bold, flavorful bite of Spicy Tomato Cups, a vibrant dish that brings together tender, baked tomatoes filled with a zesty, protein-packed quinoa filling. Perfect as a show-stopping appetizer or a light main course, this recipe features a medley of aromatic spices like cumin, smoked paprika, and red chili flakes, balanced with the creaminess of mozzarella and Parmesan cheeses. The hollowed-out tomato shells bake to tender perfection, creating a juicy, tangy base for the smoky, cheesy filling. With just 20 minutes of prep time and a quick bake, these stuffed tomatoes are an easy yet impressive way to elevate your meal. Garnished with fresh parsley, they’re as beautiful as they are delicious!
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Recipe Information
Ingredients
- 6 pieces large tomatoes
- 2 tablespoons olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 1 cup cooked quinoa
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the tops off the tomatoes and carefully scoop out the insides using a spoon, leaving a hollow shell. Discard the seeds and juices or save them for another recipe.
Lightly brush the outside of the tomato shells with 1 tablespoon of olive oil and place them upside down on the prepared baking sheet to drain excess moisture while you prepare the filling.
In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and red chili flakes. Cook for an additional 1-2 minutes until fragrant.
Remove the skillet from the heat and stir in the cooked quinoa, shredded mozzarella cheese, chopped parsley, salt, and black pepper. Mix well to combine.
Turn the tomato shells upright on the baking sheet and evenly spoon the filling into each shell, packing it gently.
Sprinkle grated Parmesan cheese over the top of each filled tomato.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes have softened and the tops are golden and bubbly.
Remove from the oven and let them cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 35.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3390 mg | 72% | |
*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.
