Ingredients for Mediterranean Stuffed Tomatoes
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How to Make Mediterranean Stuffed Tomatoes
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp, reserving the pulp.
- Finely chop the reserved tomato pulp.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
- Add the chopped tomato pulp, sun-dried tomatoes, and herbs to the pan. Cook for another 5 minutes, stirring occasionally.
- Stir in the cooked quinoa, crumbled feta cheese, salt, and pepper.
- Spoon the quinoa mixture into the prepared tomato shells.
- Place the stuffed tomatoes in a baking dish and drizzle with balsamic glaze (optional).
- Bake for 60-75 minutes, or until the tomatoes are tender and the filling is heated through.
- Let cool slightly before serving. Garnish with extra fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
64g
Fat
37g
Carbs
13g
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