Name: Quinoa And Corn Stuffed Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 large ripe tomatoes; 1 cup cooked quinoa; 1 cup corn kernels; 1 red bell pepper, diced; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup chopped fresh cilantro; 1/4 cup crumbled feta cheese (optional); 1 tablespoon olive oil

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the tomatoes and gently scoop out the pulp and seeds with a spoon. Be careful not to cut through the bottom of the tomatoes.
In a large mixing bowl, combine the cooked quinoa, corn, diced bell pepper, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.
Stir in the chopped cilantro and crumbled feta cheese if using.
Drizzle olive oil over the mixture and toss to coat evenly.
Spoon the quinoa and corn mixture into the hollowed-out tomatoes, pressing down gently to pack the filling.
Place the stuffed tomatoes on a baking dish lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is heated through.
Remove from the oven and let cool slightly before serving.
Garnish with additional chopped cilantro and a drizzle of olive oil, if desired.

Ingredients

Instructions

Nutrition Facts

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