Gluten-Free Stuffed Tomatoes

Bursting with Mediterranean-inspired flavors, these Gluten-Free Stuffed Tomatoes are a vibrant and healthy addition to your table. Juicy, ripe tomatoes are hollowed out and filled with a savory blend of protein-packed quinoa, sautéed vegetables, fresh parsley, and optional Parmesan cheese or a vegan alternative, making them a versatile choice for any dietary preference. Enhanced with a hint of paprika and baked to perfection, these stuffed tomatoes offer a delightful balance of textures and flavors in every bite. Perfect as a light main course or a flavorful side dish, they're easy to prepare in just 45 minutes, making them an excellent gluten-free, vegetarian-friendly recipe for weeknights or special occasions. Ideal for showcasing seasonal produce, this dish is a showstopper that’s as nutritious as it is delicious.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 whole Large tomatoes
• 2 cups Cooked quinoa
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, finely diced
• 2 cups Baby spinach, chopped
• 3 tablespoons Fresh parsley, chopped
• 0.5 cup Parmesan cheese (optional, or use a vegan alternative)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off of the tomatoes and set them aside. Carefully scoop out the seeds and pulp from each tomato using a spoon, being careful not to puncture the walls. Reserve the pulp for the filling.

Step 3

Place the hollowed-out tomatoes in a baking dish and sprinkle lightly with a pinch of salt. Set aside.

Step 4

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 5

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until fragrant and slightly softened.

Step 6

Stir in the chopped spinach and cook for 1-2 minutes until wilted.

Step 7

In a large bowl, combine the cooked quinoa, sautéed vegetables, reserved tomato pulp, parsley, Parmesan cheese (if using), salt, pepper, and paprika. Mix well to incorporate all the flavors.

Step 8

Spoon the quinoa mixture evenly into the hollowed-out tomatoes, packing it gently but not overfilling.

Step 9

Replace the tops of the tomatoes, if desired, for presentation, or leave them open.

Step 10

Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender yet holding their shape and the filling is heated through.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with extra chopped parsley if desired.

Step 12

Serve warm as a side dish or a light main course. Enjoy!

Nutrition Facts

Serving size	2024.7 grams (2024.7g)

Amount per serving	% Daily Value*
Calories	1535

Total Fat 72.30g	93%
Saturated Fat 27.30g	137%
Polyunsaturated Fat 2.70g
Cholesterol 48mg	16%
Sodium 4366mg	190%
Total Carbohydrate 154.00g	56%
Dietary Fiber 33.50g	120%
Total Sugars 43.50g
Protein 78.60g	157%

Vitamin D 48IU	238%
Calcium 1681mg	129%
Iron 14mg	80%
Potassium 4630mg	99%

*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.

Source of Calories

Fat: 41.2%

Protein: 19.9%

Carbs: 39.0%