Chorizo and Quinoa Stuffed Tomatoes
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. #stuffedtomatoes #healthydinner #summerfood
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
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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.
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Remove the outer casing from the chorizo and chop it or break it up into small pieces.
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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.
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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
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Preheat the oven to 400 F degrees
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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!
