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Stuffed Tomatoes

Stuffed Tomatoes

Course: Mains
Servings: 8


  • 8 large tomatoes
  • 1.5 cup quinoa, cooked
  • 3 cups fresh spinach
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, finely chopped
  • 1 carrot, shredded
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp thyme
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Italian seasoning
  • Salt and pepper (to taste)
  • Hemp hearts (optional)


Tomato Shell

  • Preheat oven to 350 F. Gently cut the tops of the tomatoes off and scoop out the insides with a small spoon or melon baller. Flip tomatoes upside down on a paper towel for a few minutes to drain some of the juice out. Once drained, gently rub olive oil on both the outside and inside of the tomatoes. Place upside down on a baking sheet lined with parchment paper and bake for 5 minutes. Set aside.


  • Heat 2 tbsp. olive oil on low heat. Sautee garlic and onion until onion is almost translucent. Add seasonings, spinach, shredded carrot and zucchini and sauté for 2 minutes or until spinach is wilted and carrot softened. Add cooked quinoa, sea salt and pepper to taste. Stir well and heat through.
    Spoon mixture into tomato shells. Place upright on baking sheet and bake for 10-12 minutes or until tomato is soft. Be careful not to overcook. Remove from oven and drizzle with fresh olive oil. Try sprinkling hemp hearts on tops for an extra hit of protein and healthy fats.


Recipe by InspireHealth
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