Stuffed Tomatoes

 

Hello, dear readers! Today, I’m thrilled to share a delightful recipe that’s both visually appealing and bursting with flavour: Stuffed Tomatoes. Takes approximately 1 hour and 15 minutes to prepare. Let’s dive into this culinary adventure!


Servings: 4 portions

Ingredients:

• 4 large, ripe tomatoes
• 1 cup cooked quinoa or rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

• Prepare the Tomatoes: Preheat your oven to 375°F (190°C).

Slice the tops off the tomatoes and set them aside. Using a spoon, gently scoop out the pulp and seeds, creating a hollow cavity. Reserve the pulp for later use.
Lightly season the inside of each tomato with salt and place them upside down on a paper towel to drain excess moisture.

• Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.
Stir in the diced zucchini and bell pepper. Cook for 5-7 minutes until softened.
Chop the reserved tomato pulp and add it to the skillet along with the chickpeas. Cook for an additional 3 minutes.
Combine the cooked quinoa or rice with the vegetable mixture. Season with dried oregano, salt, and freshly ground black pepper to taste.
If using, fold in the crumbled feta cheese.

• Stuff the Tomatoes: Place the hollowed tomatoes in a baking dish.

Spoon the filling into each tomato, pressing down gently to ensure they’re well-stuffed.
Replace the tomato tops as lids.

• Bake: Drizzle a little olive oil over the tomatoes.

Bake in the preheated oven for 30-35 minutes, or until the tomatoes are tender and the filling is heated through.

• Serve: Once baked, let the stuffed tomatoes cool for a few minutes.

Garnish with freshly chopped basil or parsley before serving.

• Serving Suggestions: With a Side Salad: Pair these stuffed tomatoes with a crisp green salad for a light and refreshing meal.

Crusty Bread: Serve alongside crusty bread to soak up any delicious juices.
As a Side Dish: These stuffed tomatoes make a wonderful accompaniment to grilled meats or fish.

Tips:

• Tomato Selection: Choose firm yet ripe tomatoes to ensure they hold their shape during baking.
• Grain Variations: Feel free to substitute quinoa or rice with couscous, bulgur, or even lentils.
• Cheese Options: If feta isn’t your preference, try mozzarella, goat cheese, or omit the cheese for a vegan version.

I hope you enjoy preparing and savouring these stuffed tomatoes as much as I do. They’re a testament to how simple, fresh ingredients can come together to create a dish that’s both nourishing and delectable. Happy cooking!