Stuffed Roasted Tomatoes
This stuffed tomato packs a lot of flavor from the onions, garlic, and peppers. Feel free to add your own twist by switching up the vegetables and the spices. These can be used as a starter or serve up a couple for a main dish.
Servings Prep Time
81 tomato each 35minutes
Cook Time
45minutes
Servings Prep Time
81 tomato each 35minutes
Cook Time
45minutes
Ingredients
Instructions
  1. To start, cook the quinoa according to package instructions and preheat the oven to 350 degrees farenheit.
  2. While the quinoa is cooking, chop the pepper, onion, garlic, and parsley and put into a bowl. Then, crumble the tempeh with your hands and add it to the pepper, onion and garlic mixture. When the quinoa is finished, add it to the bowl with the rest of mixture. To this add the garlic powder, chipotle powder, ground cumin and 1 tsp of salt. Mix well until all the flavors are combined.
  3. Grab the tomatoes and slice off the top, taking care that the top stays intact. We will be using these. Scoop the inside of half of the tomatoes out and add it to a blender.
  4. To the tomatoes in the blender, add the olive oil, 1/2 teaspoon of salt, and 1/2 a teaspoon of pepper. Blend this mixture and then taste. If it needs more salt, add more.
  5. Once the flavor is to your liking, add this sauce to the bottom of a baking dish coated with cooking spray. Place the hollowed out tomatoes in the baking dish and sprinkle each tomato lightly with salt. Once salted, fill with the filling.
  6. Place the tops back on the tomatoes and put the tomatoes in the oven covered with aluminum foil for 15 minutes. Once done, remove the foil and put back in the oven to bake for another 35 minutes until the tomatoes are browned, everything is warmed through, and the sauce starts to thicken.
  7. Remove from the oven. Scoop a tomato or 2 on a plate, top wth sauce and serve wth crispy bread.