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September 24, 2012

Stuffed Tomatoes

Tomatoes should be in season for this recipe. You can add other vegetables like peas, chopped onions or bell peppers. Rice, couscous or quinoa is the base for the stuffing. Quinoa is a seed from a plant that is very high in protein.

Serves 4
Prep time: 20 minutes(includes cooking the Quinoa
Total time:40-44 minutes


  • 4 medium size tomatoes
  • ¼ cup fresh flat-leaf parsley leaves, chopped
  • ¼ cup fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup quinoa, cooked according to directions
  • ½ cup grated parmesan cheese (reserve half for topping)
  • ½ cup low fat mozzarella cheese
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil


    Preheat oven to 375 degrees
    Cut the tops off of the tomatoes and scoop out the seeds and discard. Leave the thick tomato wall in tact making sure not to pierce through the skin.
    In a medium sized mixing bowl combine, herbs, quinoa, cheeses, and pepper to taste. Mix ingredients together until mixed evenly. Place the tomatoes into a baking and fill each with the quinoa mixture. Top off with cheese and a sprinkle of olive oil. Bake for 18-22 minutes, until the cheese is melted.

    Make it your own
    Use rice or couscous to replace the quinoa
    Add other vegetables to the mixture, for example
    1/4 cup peas, corn or carrots
    2 tablespoons cooked, minced onion, green or red bell peppers

  • Posted by terri at September 24, 2012 09:08 PM