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- 6 large ripe tomatoes - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup cooked chickpeas - 1 cup baby spinach, chopped - 1 teaspoon dried oregano - ½ teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper - ½ cup feta cheese, crumbled - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Using fresh herbs like oregano and parsley makes a big difference. They add bright flavors that enhance the dish. The spices, like paprika and black pepper, give depth and warmth. Fresh ingredients keep the dish healthy and vibrant. You can customize the filling. Ground meat, like lamb or beef, works well. Cheese, such as mozzarella or goat cheese, can add creaminess. For a fun twist, try adding nuts or seeds for crunch. Pair your stuffed tomatoes with a side of tzatziki or a fresh Greek salad. This adds a nice balance to the meal. You will need some basic tools to make this dish. Essential cookware includes a baking dish and a saucepan. A sharp knife helps hollow out the tomatoes easily. Use a large spoon to mix the filling. Having these tools ready will make cooking smoother. For the full recipe, check out the main article. To hollow the tomatoes properly, start by slicing off the tops. Use a sharp knife. Be careful not to cut too deep. Next, scoop out the insides with a spoon. Try to keep the walls thick enough to hold the filling. Place the pulp in a bowl for later. This helps avoid waste and adds flavor to your dish. To preserve the tomato pulp, use a fine mesh strainer. This will catch seeds and create a smooth mixture. You can also chop the pulp if you prefer some texture. It’s a great way to enhance the filling and keep a fresh taste in your Greek stuffed tomatoes. For the quinoa, start by rinsing it under cold water. This removes bitterness and helps it cook better. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bringing the broth to a boil is key. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. You want the quinoa to be fluffy and all the liquid absorbed. Using vegetable broth is important for flavor. It adds a savory note that water cannot provide. You can also use homemade broth for an even richer taste. Once cooked, remove the quinoa from heat and let it cool slightly. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped red onion and sauté for 3 to 4 minutes. You want the onion translucent. Then, add 2 minced garlic cloves for extra flavor. Sauté for another minute until fragrant. Now, stir in the reserved tomato pulp, 1 cup of cooked chickpeas, 1 cup of chopped baby spinach, and spices. Use 1 teaspoon of dried oregano, ½ teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 3 to 5 minutes. The spinach should wilt nicely. Once mixed, fold the quinoa into the sautéed mixture. Add ½ cup of crumbled feta cheese at this stage. This combination creates a tasty filling. Gently stuff each hollowed tomato until they are well-filled. Place the stuffed tomatoes in a baking dish. You can find the full recipe above for more details and tips. Enjoy the process, and soon you’ll have a delicious dish that is both healthy and flavorful! To ensure even cooking, choose tomatoes that are similar in size. This helps them cook at the same rate. To avoid soggy tomatoes, do not overcook them. Keep an eye on the oven. If you are using larger tomatoes, increase the cooking time. Check for doneness by looking for soft skin and a golden top. To boost flavor, add more herbs like dill or mint. A pinch of cumin can add warmth and depth. Let the filling cool before stuffing. This helps it stay firm and makes stuffing easier. For a beautiful plate, serve the stuffed tomatoes on a colorful platter. Sprinkle extra chopped parsley on top for a fresh look. Pair them with tzatziki or a Greek salad. This adds color and flavor to your meal. For the full recipe, check out the detailed steps above. {{image_2}} You can easily make Greek stuffed tomatoes vegetarian. Instead of quinoa, try using brown rice, farro, or even couscous. These grains add different textures and flavors. You can also swap out chickpeas for lentils or black beans for a change. For extra crunch, add nuts like pine nuts or walnuts. Seeds such as sunflower or pumpkin seeds also work well. They add a nice texture to your filling. You can even toss in some diced zucchini or bell peppers for more veggies. If you prefer meat, ground lamb is a classic choice for stuffed tomatoes. Beef or turkey also works great. Just brown the meat first, then mix it with spices like cumin, cinnamon, or allspice. These spices enhance the flavor of the filling. You can also adjust the cooking time. If you use raw meat, cook it longer to ensure it’s safe to eat. Always check that the meat is fully cooked before serving. You can mix Greek stuffed tomatoes with flavors from other cuisines. For a Mediterranean twist, use herbs like basil, thyme, or rosemary. These herbs add depth and freshness to your dish. If you want to get creative, try adding some salsa or curry powder for a fusion dish. You can even top your stuffed tomatoes with a dollop of yogurt or a drizzle of tahini for extra creaminess. For the full recipe, check out the details above and start experimenting! To keep your Greek stuffed tomatoes fresh, place them in an airtight container. This helps prevent moisture loss and keeps them tasty. You can store them in the fridge for up to three days. Always reheat leftovers until hot all the way through. If you notice any signs of spoilage, like an off smell or mold, throw them away. If you want to freeze stuffed tomatoes, let them cool completely first. Wrap each tomato tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) until warm. This helps keep the texture and flavor just right. To make meal prep easier, you can cook the quinoa and prepare the filling ahead of time. Store the filling in the fridge for up to two days. When you’re ready to serve, simply stuff the tomatoes and bake. This saves time and lets you enjoy a delicious meal faster. You can use rice or couscous. Both options work well. Rice gives a nice texture. Couscous adds a light feel. You can also try farro or bulgur wheat. Each adds a unique taste. Just make sure to cook them first before mixing them into the filling. Yes, you can prep and store them. Make the filling the day before. Hollow out the tomatoes and keep them in the fridge. You can fill them before cooking. This saves time on busy days. Just bake them when ready. Enjoy the warm, fresh taste! Look for a few signs. The tomatoes should be soft but not mushy. The tops should have a light golden color. The filling should be hot and bubbling. You can also poke one with a fork. If it feels tender, they are ready. Yes, they can be gluten-free! Just use gluten-free grains like quinoa or rice. Make sure the broth is gluten-free too. Check all labels on your ingredients. This way, you keep it safe for those avoiding gluten. Enjoy this healthy dish worry-free! Greek stuffed tomatoes are a delicious blend of flavors and textures. We covered the main ingredients like tomatoes, quinoa, and chickpeas. I shared tips for choosing fresh herbs and spices. You learned how to prepare the tomatoes and cook the quinoa. I also provided variations for both vegetarian and meat options. These stuffed tomatoes are perfect for meals or meal prep. They’re not only tasty but flexible, allowing you to customize as you wish. Enjoy creating your version of this tasty dish!

Greek Stuffed Tomatoes

Discover the delightful flavors of Greek Stuffed Tomatoes with this easy-to-follow recipe! Filled with quinoa, chickpeas, and a hint of feta, these vibrant tomatoes make a perfect healthy meal or appetizer. Learn how to create this satisfying dish step-by-step, and impress your family and friends with your culinary skills. Click through now to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

6 large ripe tomatoes

1 cup quinoa, rinsed

2 cups vegetable broth

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup cooked chickpeas (canned or freshly cooked)

1 cup baby spinach, chopped

1 teaspoon dried oregano

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

½ cup feta cheese, crumbled

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the tomatoes and carefully scoop out the insides using a spoon. Reserve the pulp and juices in a bowl.

      In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool slightly.

        In a skillet, heat olive oil over medium heat. Add red onion and sauté for 3-4 minutes until translucent, then add garlic and sauté for another minute.

          Stir in the reserved tomato pulp, chickpeas, spinach, oregano, paprika, salt, and black pepper. Cook for 3-5 minutes or until the spinach is wilted.

            In a large bowl, combine the quinoa with the sautéed mixture and fold in crumbled feta cheese.

              Gently spoon the filling into each hollowed tomato until they are well-stuffed. Place the stuffed tomatoes in a baking dish.

                Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until the tops are slightly golden.

                  Once cooked, let the tomatoes cool for a minute before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6

                      - Presentation Tips: Serve the stuffed tomatoes on a colorful platter and sprinkle extra chopped parsley on top for a fresh look. Pair with a side of tzatziki or a Greek salad for a complete meal!