This recipe caught my eye on Pinterest, so while I was out grocery shopping today, I made sure I grabbed everything I didn’t have. I even had some leftover Quinoa from last night to use! And these were delicious! I made enough filling for what I thought would be two tomatoes, but apparently my tomatoes were small. Regardless, AWESOME! The perfect snack/side dish.
Mediterranean Stuffed Tomatoes
Adapted from: Cookie and Kate
Serving Size: 1 tomato
Fat: 3 g
Carbs: 9.6 g
Fiber: 2.3 g
Protein: 4.3 g
1/4 C cooked quinoa
2-3 tomatoes on the vine (start with two, cut into the third if necessary)
3 artichoke hearts from can, roughly chopped
1/8 C sliced black or kalamata olives
1/8 C Fat Free Feta
1 tsp olive oil
1 clove minced garlic
Preheat the oven to 375 degrees.
Cut the top off the tomato, cut out the center. CAREFUL, don’t cut through the tomato!! Just remove enough to have a hollow shell. Run a knife around the outside of the core, use your fingers to pull it out.
In a separate bowl, mix the quinoa, artichokes, olives, feta, olive oil, garlic, and basil. Stuff the tomato shells with the filling.
Grease the pan you’re using, sprinkle a little more feta on top, and put in the oven. Bake for about 15-20 minutes until the feta has started to brown.
I only had one tomato start to burst, the other two stayed together really well! I was proud of the final product!