Southwest Stuffed Tomato

Things You’ll Need

Large Tomatoes
Quinoa Blend (Della)
Jalapenos
Garlic
Onions
Cilantro
Red Bell Pepper
Light Sour Cream
Sriracha
Mexican Blend Cheese
Spices (Cumin, Salt, Pepper)

Tip #1 Use whichever quinoa you like the best.  I prefer a quinoa/rice blend.

First begin by cooking your quinoa.  Follow the instructions on the bag or box!  While quinoa is cooking dice up garlic, jalapenos, onions, cilantro, and red bell peppers.

Tip #2 Make sure to constantly stir your quinoa after it is cooked through so it doesn’t burn.

Once quinoa is cooked through add your vegetables in with some cumin, salt, pepper, and stir.  Cover pot and let it sit on low heat while you prepare your tomatoes.

Preheat oven to 375F. To prepare your tomatoes, take a sharp knife and cut the tops off each tomato.  Then using the knife cut the center of the tomato out being careful not to puncture through the shell.  Using a spoon scoop out the inside and sprinkle salt and pepper in each shell.

Tip #3 Taste quinoa before stuffing the tomatoes.

Stuff each of you tomatoes to the top with quinoa blend.  and sprinkle with a good amount of cheese.  Place tomatoes in oven and bake for approx 25 minutes or until tomatoes are cooked through.

Tip #4 Don’t ever forget to garnish.

Remove tomatoes from oven and let them rest for about 5 minutes before adding on the toppings.  Place a dollop of sour cream, a sprinkling of sriracha, and a pinch of cilantro on top. Serve!

Suggestions:

Serve as a side dish or as a centerpiece to any meal!!
Add in some chicken or beef for some extra ummph.
Serve in smaller tomatoes and bring to any occasion as a nice appetizer.

Other recipes at my food blog everythingbutfish.tumblr.com