Spicy Tomato Cups

Indulge in the bold, flavorful bite of Spicy Tomato Cups, a vibrant dish that brings together tender, baked tomatoes filled with a zesty, protein-packed quinoa filling. Perfect as a show-stopping appetizer or a light main course, this recipe features a medley of aromatic spices like cumin, smoked paprika, and red chili flakes, balanced with the creaminess of mozzarella and Parmesan cheeses. The hollowed-out tomato shells bake to tender perfection, creating a juicy, tangy base for the smoky, cheesy filling. With just 20 minutes of prep time and a quick bake, these stuffed tomatoes are an easy yet impressive way to elevate your meal. Garnished with fresh parsley, they’re as beautiful as they are delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 pieces large tomatoes
• 2 tablespoons olive oil
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon red chili flakes
• 1 cup cooked quinoa
• 0.5 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Cut the tops off the tomatoes and carefully scoop out the insides using a spoon, leaving a hollow shell. Discard the seeds and juices or save them for another recipe.

Step 3

Lightly brush the outside of the tomato shells with 1 tablespoon of olive oil and place them upside down on the prepared baking sheet to drain excess moisture while you prepare the filling.

Step 4

In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté until softened, about 3-4 minutes.

Step 5

Stir in the minced garlic, ground cumin, smoked paprika, and red chili flakes. Cook for an additional 1-2 minutes until fragrant.

Step 6

Remove the skillet from the heat and stir in the cooked quinoa, shredded mozzarella cheese, chopped parsley, salt, and black pepper. Mix well to combine.

Step 7

Turn the tomato shells upright on the baking sheet and evenly spoon the filling into each shell, packing it gently.

Step 8

Sprinkle grated Parmesan cheese over the top of each filled tomato.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the tomatoes have softened and the tops are golden and bubbly.

Step 10

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

Nutrition Facts

Serving size	(1524.6g)

Amount per serving	% Daily Value*
Calories	1015.2

Total Fat 53.4g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 60.2mg	0%
Sodium 1991.8mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 35.7g
Protein 43.1g	0%

Vitamin D 0IU	0%
Calcium 870.7mg	0%
Iron 9.7mg	0%
Potassium 3389.9mg	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: 45.6%

Protein: 16.4%

Carbs: 38.1%