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Sometimes I feel like I’m trying to re-invent the wheel! I love quinoa and am always trying to mix it up a bit – these stuffed tomatoes are just fabulous!
You can change things up too! My daughter Tamara doesn’t like roasted/cooked tomatoes so I made one for her baked in a red pepper! It was absolutely delicious!
You can also top the cooked stuffed tomatoes with shredded cheese and put it under the broiler for a few minutes, just until the cheese is melted. Yummy!
I’d love to hear from you! Have you ever made stuffed tomatoes?
Please feel free to share how you’ve made them in the comments below:)
Preheat oven to 350°F and place a rack in the middle of the oven.
Carefully, cut the tops off the tomatoes; set aside. Using a spoon, carefully scoop out the tomato pulp from each tomato, leaving the shells intact. Use a hand blender to puree the pulp and set aside.
Arrange the hollowed out tomato shells in a baking dish that has been lightly greased with oil. Lightly brush the outside of the tomatoes with a bit of olive oil and place inside the baking dish.
Combine 2/3 cup of the tomato puree with the uncooked quinoa, chopped onion, black beans, minced garlic, basil leaves, hot sauce, salt and pepper in a bowl and stir until everything is combined. Spoon the mixture into the tomatoes until they are full. Cover with the tops.
Bake for 60 minutes or until the quinoa is cooked and the tomatoes are brown and roasted. If the tomatoes are ready before the quinoa is cooked, then cover the tomatoes with aluminum foil and continue to cook. The quinoa on the top will be crunchy, but the inside will be cooked.
If using cheese, remove the tops, sprinkle cheese over the baked quinoa and put under the broiler for 2–3 minutes, until the cheese melts.