Tango Stuffed Tomatoes South American Cuisine
Experience the vibrant flavors of South America with our irresistible Tango Stuffed Tomatoes recipe! Perfectly ripe, juicy tomatoes are hollowed out and brimming with a savory quinoa filling, infused with sautéed onions, red bell peppers, and aromatic spices like paprika and oregano. A bold chimichurri sauce made with fresh parsley, cilantro, and red wine vinegar adds a zesty kick that ties it all together. Baked until tender and optionally topped with a sprinkle of Parmesan cheese, these stuffed tomatoes make a show-stopping vegetarian main course or a hearty side dish. Quick to prepare and rich in nutrients, this recipe is your gateway to a taste of South American cuisine!
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Recipe Information
Ingredients
- 6 Large ripe tomatoes
- 1 cup Quinoa
- 2 cups Water
- 1 Onion
- 2 Garlic cloves
- 1 Red bell pepper
- 2 tablespoons Olive oil
- 0.5 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Parmesan cheese (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Slice the tops off the tomatoes and set them aside. Using a spoon, gently scoop out the seeds and pulp from each tomato, being careful not to puncture the walls. Reserve the tomato flesh and chop it finely.
Finely chop the onion, garlic, and red bell pepper.
In a skillet over medium heat, warm the olive oil. Add the chopped onion and garlic and sauté for 2–3 minutes, until translucent.
Add the chopped red bell pepper and reserved tomato flesh to the skillet. Cook for another 5 minutes, stirring occasionally. Season with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and paprika.
Stir the cooked quinoa into the skillet along with the sautéd vegetables. Mix well and remove from heat.
To make the chimichurri sauce, finely chop the parsley and cilantro. In a small bowl, combine the chopped herbs, red wine vinegar, olive oil, oregano, and the remaining salt and pepper. Mix well.
Add half of the chimichurri sauce to the quinoa mixture, reserving the rest for garnish.
Stuff each tomato with the quinoa mixture, pressing down slightly to pack it in. Place the stuffed tomatoes in a baking dish and replace the tomato tops on each.
Bake in the preheated oven for 20–25 minutes, or until the tomatoes are tender but still hold their shape.
Optional: Sprinkle Parmesan cheese over the tops of the stuffed tomatoes in the last 5 minutes of baking.
Remove from the oven and drizzle the reserved chimichurri sauce over the baked tomatoes before serving.
Serve warm as a main course or a hearty side dish.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 37.3 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 903 mg | 69% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3512 mg | 75% | |
*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.
