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Spicy Stuffed Tomatoes
Created by: Howcan Team
Ingredients
- 4 large tomatoes
- 1 cup cooked quinoa
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp. Place the hollowed-out tomatoes in a baking dish.
- In a mixing bowl, combine 1 cup of cooked quinoa, 1/2 cup diced red bell pepper, 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 2 cloves minced garlic, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup grated Parmesan cheese.
- Spoon the quinoa mixture into the hollowed-out tomatoes, pressing down gently to pack the filling in.
- Drizzle 2 tablespoons of olive oil over the stuffed tomatoes.
- Bake in the preheated oven for 25 minutes, or until the tomatoes are tender and the filling is heated through.
- Serve the spicy stuffed tomatoes hot as an appetizer or side dish.
Spicy Stuffed Tomatoes have a rich history dating back to the Mediterranean region, where they were first created. This delectable dish is a popular part of Mediterranean cuisine, known for its vibrant flavors and wholesome ingredients. Renowned chefs like Yotam Ottolenghi have put their own spin on this classic recipe, elevating it to new heights. The best version of this dish can be found in the coastal regions of Greece and Turkey, where the tomatoes are at their freshest. The key to making this dish shine is using ripe, juicy tomatoes and a flavorful stuffing of rice, herbs, and spices. For a unique twist, some chefs also add ground meat or pine nuts to the stuffing, creating a delightful fusion of flavors. Whether enjoyed as a side dish or a main course, Spicy Stuffed Tomatoes are a true culinary delight.
40 min
4
180 calories
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