Low Sodium Stuffed Tomatoes

Delight your taste buds with these Low Sodium Stuffed Tomatoes, a healthy and flavorful twist on a classic dish! Perfect for those watching their sodium intake, this recipe swaps out salt for the natural goodness of fresh herbs, vibrant vegetables, and zesty lemon juice. Juicy, hollowed-out ripe tomatoes are filled with a savory medley of quinoa, zucchini, red bell pepper, and aromatic garlic, all sautéed to perfection with a splash of olive oil. A sprinkle of fresh parsley and basil elevates every bite with vibrant, herbaceous flavor, while the optional Parmesan topping adds a touch of indulgence. With just 45 minutes from prep to plate, these low-sodium stuffed tomatoes are an ideal option for a wholesome, vegetarian main course or a crowd-pleasing side dish. Serve them warm and garnish with additional fresh herbs for a beautiful presentation sure to impress!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Large ripe tomatoes
• 1 cup Quinoa (cooked)
• 0.5 cup Zucchini (diced small)
• 0.5 cup Red bell pepper (diced small)
• 2 cloves Garlic (minced)
• 0.25 cup Yellow onion (diced small)
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Fresh basil (chopped)
• 1 tablespoon Lemon juice
• 0.5 teaspoon Black pepper (freshly ground)
• 2 tablespoons Parmesan cheese (optional, grated)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the tomatoes by slicing off the tops and carefully scooping out the pulp and seeds with a spoon. Set the hollowed tomatoes aside and chop any usable tomato pulp for the filling.

Step 3

In a medium-sized skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.

Step 4

Stir in the garlic, zucchini, and red bell pepper, and sauté for another 5 minutes, until the vegetables are tender.

Step 5

Add the chopped tomato pulp (if reserved), cooked quinoa, parsley, basil, lemon juice, and black pepper to the skillet. Stir well to combine and cook for 2 more minutes. Taste and adjust seasoning if needed.

Step 6

Place the hollowed tomatoes in a baking dish. Spoon the quinoa and vegetable mixture into each tomato, pressing lightly to pack the filling.

Step 7

If desired, sprinkle the tops with grated Parmesan cheese for added flavor.

Step 8

Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and slightly collapsed, and the filling is heated through.

Step 9

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley or basil if desired.

Nutrition Facts

Serving size	(1213.2g)

Amount per serving	% Daily Value*
Calories	601.7

Total Fat 22.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 4mg	0%
Sodium 220.1mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 18.4g	0%
Total Sugars 28.9g
Protein 21.4g	0%

Vitamin D 4IU	0%
Calcium 282.9mg	0%
Iron 6.7mg	0%
Potassium 2720.7mg	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: 32.7%

Protein: 13.6%

Carbs: 53.6%