Stuffed Tomatoes

Is it a meatless meal or a sensible side dish? Stuff the season’s best tomatoes with protein-rich quinoa and you’ve got both! There are several steps to making this recipe, but each is simple to do and the dish is well worth the effort. Tip: If you’re sensitive to heat, wear thin rubber gloves when working with the chiles.


Calories: 320
Total fat: 11.2g
Saturated fat: 4.1g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 2g
Protein: 13.4g
Carbohydrate: 46.3g
Fiber: 8.8g
Cholesterol: 17mg
Iron: 3.2mg
Sodium: 550mg
Calcium: 195mg



2 fresh Poblano chiles
2 cups fresh or thawed frozen corn kernels  (about 4 ears)
1 cup onion, chopped
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon salt, divided
¾ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
6 large ripe tomatoes (about 4 pounds)
1 cup uncooked quinoa
¼ cup water
4 ounces Colby-Jack cheese, shredded (about 1 cup packed)

1. Preheat broiler to high.
2. Cut the chiles in half lengthwise and discard the seeds and membranes. Place chile halves on a foil-lined baking sheet, skin side up, and flatten with your hand to expose as much skin as possible to the flame. Broil 8 minutes or until skin is blackened. Place charred chiles in a paper bag and close tightly. Allow to steam in the bag for 10 minutes. Peel the skin from the chiles, coarsely chop the chile flesh and set aside in a large bowl.
3.Add corn kernels and onion to broiler pan and broil 10 minutes, stirring twice. Add corn mixture to chopped chiles. Stir in oregano, oil, lime juice, ¼ teaspoon salt, cumin, and black pepper.
4. Cut tops off tomatoes and set them aside. Scoop out the pulp of the tomato, being careful to leave the tomato shells unbroken. Place the pulp in a sieve or fine colander over a bowl, pressing it with the back of a spoon to extract as much liquid as possible. Reserve 1¼ cups liquid, and discard or save the rest for another use. Sprinkle the inside of the tomato shells with ½ teaspoon salt; invert them on a wire rack and let them stand 30 minutes. Dry insides of tomatoes with a paper towel.
5. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well.
6. Combine reserved tomato liquid, rinsed quinoa, ¼ cup water, and the remaining salt in a medium saucepan; bring to a gentle boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
7. Preheat oven to 350°.
8. Spoon about ¾ cup corn mixture into each tomato. Divide cheese evenly among top of tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes.

Serves 6
1 stuffed tomato each

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