Mediterranean Tomatoes Stuffed

Elevate your dinner table with these vibrant Mediterranean Stuffed Tomatoes—an irresistible combination of fresh, wholesome ingredients and bold flavors. Juicy, ripe tomatoes are hollowed out and filled to the brim with a medley of tender quinoa, sautéed zucchini, red bell peppers, tangy kalamata olives, and creamy feta cheese. Infused with aromatic garlic, fresh parsley, basil, and a hint of lemon zest, this oven-baked dish is a delightful burst of Mediterranean flavors. Perfect as a light main course or a dazzling side dish, these stuffed tomatoes are nutritious, vegetarian-friendly, and ready in under an hour. Whether you're hosting a dinner party or craving a healthy, flavorful meal, this recipe is a show-stopping choice for all occasions.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large ripe tomatoes
• 0.5 cup quinoa
• 1 cup water
• 2 tablespoons olive oil
• 0.25 cup red onion
• 2 garlic cloves, minced
• 0.5 cup zucchini, finely diced
• 0.5 cup red bell pepper, finely diced
• 0.25 cup kalamata olives, chopped
• 0.33 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon lemon zest
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the tomatoes and hollow out the insides using a spoon, leaving a 1/4-inch shell. Reserve the pulp.

Step 3

Sprinkle a pinch of salt inside each tomato and place them upside down on a paper towel to drain while preparing the stuffing.

Step 4

Rinse the quinoa under cold water, then combine it with 1 cup of water in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and water is absorbed.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion and garlic, cooking until softened, about 2 minutes.

Step 6

Stir in the zucchini and red bell pepper, cooking for another 4-5 minutes until slightly tender. Remove from heat.

Step 7

In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped olives, feta cheese, parsley, basil, lemon zest, salt, and black pepper. Mix well.

Step 8

Place the hollowed-out tomatoes upright in a baking dish. Stuff each tomato with the quinoa and vegetable mixture, pressing lightly to pack the filling.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the tops of the stuffed tomatoes.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still holding their shape.

Step 11

Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh parsley or basil if desired.

Nutrition Facts

Serving size	1495.4 grams (1495.4g)

Amount per serving	% Daily Value*
Calories	1076

Total Fat 63.40g	81%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 2.70g
Cholesterol 66mg	22%
Sodium 3126mg	136%
Total Carbohydrate 96.40g	35%
Dietary Fiber 15.60g	56%
Total Sugars 28.00g
Protein 33.70g	67%

Vitamin D 0IU	0%
Calcium 587mg	45%
Iron 8mg	44%
Potassium 2506mg	53%

*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: 52.3%

Protein: 12.4%

Carbs: 35.3%