Mediterranean Stuffed Tomatoes

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
3 servings
Serving Size: 1 tomato
Calories: 98
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
Dash basil

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.

I have never figured out how to core things well…I ended up just sticking my hand in and digging out all the tomato insides. Much quicker.

In a separate bowl, mix the quinoa, artichokes, olives, feta, olive oil, garlic, and basil. Stuff the tomato shells with the filling.

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.

Post-oven, and looking tasty!!!

I only had one tomato start to burst, the other two stayed together really well! I was proud of the final product!

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