Stuffed Roma Tomatoes with Quinoa
By @tativegancooking
Ingredients
6 Divine Flavor Roma Tomatoes
¾ cup cooked quinoa
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/3 cup crumbled feta
⅓ cup finely diced Divine Flavor sweet peppers
- 1 clove garlic, minced
- 1 teaspoon sumac
- 2 tablespoons panko crumbs
- 2 tablespoon grated parmesan cheese, divided
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the Roma tomatoes in half, scoop out the flesh, and sprinkle them with salt. Set aside.
- In a bowl, combine the cooked quinoa, basil, parsley, feta, sweet peppers, garlic, sumac, panko crumbs, 1 tablespoon of grated parmesan, lemon juice, salt, and pepper. Mix well.
- Stuff each tomato half with the quinoa mixture, then sprinkle the remaining parmesan cheese on top.
- Place the stuffed tomatoes on a baking sheet and bake for 20 minutes until golden and tender.
- Remove from the oven and serve immediately. Enjoy!
Nutritional Information
(per serving – approx. 6 servings)
Calories: 180–210 kcal
Total Fat: 9–11 g
Saturated Fat: 3–4 g
Carbohydrates: 17–19 g
Protein: 6–8 g
Fiber: 3–4 g
Sodium: 300–400 mg
Benefits
Rich in plant-based protein and fiber
Antioxidant-packed and heart-healthy
Great source of vitamins C, A, and K
Naturally gluten-free
Balanced in flavor and nutrition
A satisfying and colorful meal option
