Stuffed Tomatoes Recipe
Course: Appetizers and SnacksStuffed tomatoes: a dish that’s as colorful and vibrant on your plate as it is nutritious. This recipe turns simple tomatoes into a hearty, satisfying meal, blending the rich flavors of minced meat, quinoa, and Parmesan cheese, all while keeping an eye on health benefits and calorie insights. Let’s dig into why this dish is not just a feast for the eyes but a boon for your health too.
First off, the choice of ingredients here isn’t random. Quinoa, a superstar grain, packs in proteins and fibers, making it an excellent pick for those keeping an eye on their waistline and health. Pair that with the lean mix of pork and beef, and you’ve got yourself a protein-packed meal that fuels your body without weighing it down with too many calories.
The history of stuffing vegetables stretches back centuries, possibly as far as Ancient Rome, where ingredients were mixed and matched based on availability, creating a dish that was both a luxury and a means of using up leftovers. Fast forward to today, and our recipe adds a modern twist with quinoa and a blend of spices, showing how global influences have shaped even the most traditional dishes.
And let’s not forget the tomatoes themselves. Rich in vitamins C and K, they’re like little bombs of health, bringing a juicy, tangy base to the dish that complements the savory filling. When these red beauties are pulled from the oven, with their cheese-topped hats golden and bubbling, it’s a sight to behold.
But the real magic happens when you take a bite. The robust flavor of the meat, the subtle nuttiness of the quinoa, the fresh zing of basil, and that kick from the cayenne pepper—it’s like a symphony where every note is in perfect harmony. It’s a dish that proves eating well doesn’t mean skimping on flavor.
So, next time you’re looking for a meal that’s easy on the eyes, the waistline, and the palate, remember this stuffed tomato recipe. It’s a testament to how history, health, and taste can come together in one delicious package.
Ingredients
6 large tomatoes
6 tbsp grated Parmesan cheese
140 g (5 oz) of cooked quinoa
100 g (3.5 oz) of finely chopped onion
4 cloves of garlic, minced
500 g (1 lbs) minced meat (a mixture of pork and beef)
1 green bell pepper, finely chopped
A bunch of fresh basil leaves (or 1 tsp dried)
1 tsp cayenne pepper
100 ml (3.5 oz) tomato paste
3 tbsp olive oil
2 tbsp chives finely chopped
Salt/pepper to taste
Directions
- Gently scoop out the inner contents of the tomatoes.
- Place everything you have extracted from the tomatoes into a sieve to remove excess liquid.
- Fry the onion, green pepper and garlic until golden brown in olive oil.
- Now add minced meat, salt, pepper and spices to the pan (if you are using dry basil, add it now)
- Saute the mince until browned, for about 10 minutes.
- Add tomato paste, quinoa and scooped tomato contents to the pan
- Cook the mixture for another 3-4 minutes, stirring constantly.
- At the very end, add basil leaves to the pan and mix everything with a spatula. The filling is ready.
- Now, place all the tomatoes on a baking dish. Stuff each with a filling.
- Sprinkle grated Parmesan cheese on top of each tomato and place in a preheated oven at 180 degrees C° (350 F) for 30 minutes.
- Remove the tomatoes from the oven and sprinkle them with chives
- Serve the dish hot. Garnish with basil leaves if desired.
