Vegetarian Stuffed Tomatoes

Tomatoes, a good source of lycopene and vitamins, stuffed wth a healthy grain or legume, reemerge as a hearty side dish. Lycopene is fat-soluble and therefore is more readily absorbed when consumed with high-fat foods such as olive oil or cheese.

  • 4 large ripe tomatoes
  • 1/2 recipe Sautéed Quinoa Pilaf
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons grated pecorino cheese

Preheat the oven to 375°F. Core the tomatoes and remove the seeded centers. Stuff each tomato with 1 scoop of quinoa pilaf.

Apply 1 tablespoon of the oil to a metal baking sheet. Place the tomatoes on the sheet and drizzle with the remaining 1 tablespoon of oil. Sprinkle with the cheese. Roast for 20 to 25 minutes, until browned.

4 Servings

Nutrition information per serving:
Calories: 250
Fat: 14 g (48% calories from fat)
Protein: 9 g (12% calories from protein)
Carbohydrates (net): 20 g (40% calories from carbohydrates)

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