These Tomatoes Stuffed with Quinoa and Chorizo (plus Mozzarella and Parm!) are so easy and utterly delicious! Make as a side dish or a main. Stuff them ahead and then bake later for a simple weeknight family dinner!
Stuffed Tomatoes are little treasures! And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine! Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in. You get the warm juicy tomato with a salty and hearty center. Each bite is salty, peppery, creamy, and incredibly flavorful! These can be stuffed ahead and then baked right before serving. Have as a side or a main for the perfect Summer treat!!
This recipe is a great one for pulling ingredients out of your freezer! All you need to buy are the tomatoes. Here are the ingredients that you can have on hand in the freezer: chorizo, cooked quinoa, parmesan, minced garlic. Click here to get my printable cheat sheet with 10 more Freezer Hacks to make easy dinners!
Quinoa added to Tomatoes = Complete Meal
Quinoa is a great side on it’s own or ingredient to bulk up other foods, such as stuffings! It’s actually a seed, not a grain, but the texture is similar to a grain or even a couscous, but a little more fluffy. It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it.
But the really magic of quinoa is in the health benefits! 1 cup of cooked quinoa has 8g of complete protein and 5g of fiber. It also has Iron, Manganese, Lysine, and magnesium!
That’s why combining quinoa with veggies really does give you a complete balanced meal with vitamins, fiber, protein, and other nutrients.
Try these other easy and delicious Quinoa Recipes!
- Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing
- Quinoa Crust Tomato Tart with Artichoke Hearts and Goat Cheese
- Sunny Quinoa with Fried Egg and Veggie Medley
- Mushroom Quinoa Risotto
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EQUIPMENT NEEDED
Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa and a large pan or skillet for the filling, such as my favorite 12″ Ceramic Pan.
Oh, and mincing garlic is made super easy with a Garlic Press.
PREP-AHEAD FOR YOUR STUFFED TOMATOES
We are all busy and making dinner during the week can be overwhelming. Here are steps you can prep in advance. (See full recipe below)
For this recipe, you can make the filling and stuff the tomatoes ahead and then bake them right before serving.
Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling. I also dice up the top that I cut off.
Place the tomatoes on a sheet pan. 
Next, make the filling, which is just breaking up the chorizo and rendering it in a pan.
Add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper. Mix to combine. Turn off the heat and mix in the parmesan and the mozzarella.
Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.
Can I substitute another meat for the Chorizo?
Yes, you can substitute with an Italian Sausage or Pancetta. You could also use bacon! This recipe has pre-cooked chorizo, so just be sure to fully cook through any raw meat if you go that route.
Can I use another filling besides Quinoa?
You could….but it really changes so much in this recipe! I highly recommend trying the Quinoa. If you absolutely do not like or cannot get Quinoa, you could substitute with rice or couscous or even bread crumbs.
COOK YOUR STUFFED TOMATOES
Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle.
ENJOY! 😍 Carrie
Chorizo and Quinoa Stuffed Tomatoes
Ingredients
- 4 Beefsteak Tomatoes, large
- 1 link Chorizo, precooked
- 1 cup Quinoa, cooked
- ½ cup Parmesan Cheese, grated
- 2 tablespoon Chives, chopped
- 1 clove Garlic
- 2 teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Shredded Mozzarella
Instructions
Prep Ahead Steps
- Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling. Place the tomatoes on a sheet pan.
- Remove the outer casing from the chorizo and chop it or break it up into small pieces.
- To a preheated hot pan, add the chorizo and cook for 2-3 minutes just to start releasing the oils. Then add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper. Mix to combine. Turn off the heat and then mix in the parmesan cheese and the shredded mozzarella.
- Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.
Cook
- Preheat the oven to 400 F degrees
- Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. Enjoy!
Cookery Tool says
Needless to say. Gordon Ramsay is too hard to think about. My measure is: if I like my food that cares about what others are saying.
Chef Mimi says
I love these! I used to make stuffed tomatoes often, but I haven’t thought about them for years. They make a really nice side dish. Love your recipe.