Description
A vibrant dish featuring ripe tomatoes stuffed with nutty quinoa, fresh herbs, and zesty lemon, baked until golden and bubbling.
Ingredients
Scale
- 4 large tomatoes
- 1 cup cooked quinoa or rice
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 clove garlic, minced
- 1 lemon (zest and juice)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the tomatoes: Slice off the tops of the tomatoes and scoop out the insides with a spoon, leaving a sturdy shell.
- Create the filling: In a bowl, combine your choice of cooked quinoa or rice, panko breadcrumbs, chopped parsley, Parmesan cheese (if using), minced garlic, lemon zest, lemon juice, salt, and pepper. Mix until well incorporated.
- Stuff the mixture: Generously fill each tomato shell with the quinoa or rice mixture, pressing gently to pack it in.
- Arrange in a dish: Place the stuffed tomatoes upright in a baking dish, ensuring they fit snugly. Drizzle with a splash of olive oil.
- Bake to perfection: Pop the dish in the preheated oven and bake for 20-25 minutes, until the tops are golden and crispy.
- Serve warm: Enjoy your beautiful, aromatic stuffed tomatoes as a light lunch or an irresistible side dish.
Notes
Make ahead by preparing the filling a day in advance. For a quicker method, use an air fryer.
Nutrition
- Serving Size: 1 tomato
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg