Stuffed Tomato Bowls 🍅
Large tomatoes hollowed and filled with a savory grain and vegetable mixture, then baked until tender and juicy.
50minutes
4servings
220calories
8gprotein
$2.20per serving
Ingredients (serves 4)
- 4 large tomatoes
- 1 cup quinoa
- 1 cup vegetable stock
- 1 bell pepper
- 1 cup mushrooms
- 1/2 cup corn
- 1/2 cup parmesan
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt
- Black pepper
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Try AnychefInstructions
- 1
Preheat oven to 375°F. Bring vegetable stock to a boil, add quinoa, and simmer for 15 minutes until tender.
- 2
Cut tops off tomatoes and scoop out seeds and pulp, leaving a 1/2 inch shell.
- 3
Dice bell pepper and mushrooms. Heat olive oil in a skillet and sauté with minced garlic for 2 to 3 minutes.
- 4
Mix cooked quinoa, sautéed vegetables, corn, and parmesan. Season with salt and pepper.
- 5
Stuff each tomato bowl generously with quinoa mixture and place in a baking dish with 1/4 inch water on the bottom.
- 6
Bake for 20 to 25 minutes until tomatoes are tender.
