Dairy-Free Stuffed Tomatoes

Brighten up your dinner table with these savory and satisfying Dairy-Free Stuffed Tomatoes, a wholesome recipe perfect for plant-based and dairy-free lifestyles. Bursting with Mediterranean flavors, these tender tomatoes are filled with a hearty mixture of protein-rich quinoa, sautéed spinach, and tangy lemon juice, all seasoned to perfection with garlic, parsley, and a touch of black pepper. Topped with golden, crispy dairy-free breadcrumbs, these baked beauties are a feast for both the eyes and the palate. Ready in under an hour, this easy-to-make dish is ideal as a stunning main course or a flavorful side for any occasion. Health-conscious yet indulgent, these stuffed tomatoes are a must-try for anyone seeking a nutritious, gluten-free, and dairy-free culinary delight!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large tomatoes
• 1 cup cooked quinoa
• 0.5 cup (finely diced) red onion
• 2 (minced) garlic cloves
• 1 cup (roughly chopped) baby spinach
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons (chopped) fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup breadcrumbs (dairy-free)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the tomatoes thoroughly, then slice off the tops (about 1/2 inch from the stem side). Use a spoon to gently scoop out the tomato pulp and seeds, creating hollow shells. Reserve the pulp in a bowl for later use.

Step 3

Sprinkle a small pinch of salt inside each hollowed-out tomato. Turn them upside down on a paper towel to drain excess moisture while preparing the stuffing.

Step 4

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the diced red onion for 2-3 minutes, or until translucent.

Step 5

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

Step 6

Stir in the reserved tomato pulp, chopped spinach, cooked quinoa, lemon juice, parsley, salt, and black pepper. Let the mixture cook for 2-3 minutes until everything is well combined and heated through. Remove from heat.

Step 7

Place the hollowed-out tomatoes upright in a baking dish. Spoon the quinoa mixture into each tomato, packing it gently but without overfilling.

Step 8

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the tops of the stuffed tomatoes.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.

Step 10

Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1569.2g)

Amount per serving	% Daily Value*
Calories	1156.0

Total Fat 38.2g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2078.8mg	0%
Total Carbohydrate 181.8g	0%
Dietary Fiber 25.1g	0%
Total Sugars 37.7g
Protein 32.0g	0%

Vitamin D 0IU	0%
Calcium 289.8mg	0%
Iron 11.6mg	0%
Potassium 3290.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 10.7%

Carbs: 60.7%