Stuffed Baked Tomatoes

Susan Feliciano


Made this up years ago, using up some tomatoes we had grown. I used rice in the original recipe, but now I substitute Quinoa for the rice. You can use rice, just be sure it is an equal amount of precooked rice. I also use fresh basil now, but originally used dried.

You can also do this in smaller tomatoes, to use as appetizers.

★★★★★ 2 votes
20 Min
35 Min


4 - 5
whole fresh tomatoes, not too soft, about 3 inches in diameter
1 1/2 c
cooked quinoa
2 tsp
minced garlic from a jar (or fresh if preferred)
3 Tbsp
minced onion (you can use dehydrated if you moisten it first with some boiling water)
1/2 c
ricotta cheese
1/4 c
finely grated parmesan cheese
3 Tbsp
finely chopped fresh basil (or 1 1/2 tbsp dried)
1 tsp
dried italian seasoning or oregano
salt and pepper to taste
1 c
alfredo sauce (optional)


1Cut the stem ends out of the tomatoes and scoop out the pulp, leaving about a 1/2" shell. Remove seeds from the pulp, but save and chop any usable pulp.
2Mix together the cooked quinoa, tomato pulp, garlic, onion, ricotta cheese, parmesan, basil, Italian seasoning, and a little salt and pepper to taste. Stuff this mixture into the tomato shells. This mixture should fill at least 4 tomatoes, but depending on the size of your tomatoes you may need to adjust the amount you put inside each one.
3Arrange the tomatoes in a baking dish with sides touching, as it helps them stand upright. Another trick to getting them to stand upright is to nestle each tomato inside a half-inch ring of sliced onion or green pepper. It also makes the dish pretty.
4Bake at 350° about 30 minutes, until tomatoes are soft and well done. You may top each tomato with a little alfredo sauce during the last 5 minutes of baking if you like, or you may pour the heated sauce over them after the tomatoes are on the serving plate.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tag: Healthy
Hashtags: #tomatoes, #quinoa