Dinner Healthy Recipes Side Dishes

Mediterranean Stuffed Tomatoes

These stuffed tomatoes are filled with delicious flavors of the Mediterranean and nutritious ingredients.

My first recipe of 2022 is here and it’s good (and healthy) one!

Quinoa is a staple in our pantry. We eat it at least twice a week in a variety of ways ranging from burrito bowl to casseroles. It is so filling and a great high protein option for meals.

This year I am challenging myself to incorporate quinoa into even more meals and with my cravings for Mediterranean food at an all-time high right now, I couldn’t think of a better way to combine the two!

I tend to cook quinoa in bulk at the beginning of the week to use in the coming days for quick and easy meal prep. Having the quinoa already cooked saves a good 10-15 minutes when making this recipe.

What I like about the concept of stuffed tomatoes (or really stuffed any type of vegetable), is that you can customize it with ingredients or the cuisine of your choice.

  • For additional Mediterranean flavor, you can add olives and drizzle with tzatziki.
  • For a Mexican spin, you can use rice, jalapenoes, black beans and corn.
  • For added protein, you can mix in ground turkey, beef, or shredded chicken.

The options are endless!

These Mediterranean Stuffed Tomatoes can be served as a main entrée or a side dish. They pair great with fish such as cod or tilapia or a loaded turkey burger.

An important note when shopping for these ingredients – you want ripe, but firm tomatoes. If the tomatoes are too soft, they will fall apart when baking.

Mediterranean Stuffed Tomatoes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Serving Size: 1 tomato


  • 6 large vine-ripened tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 8 oz fresh spinach, chopped
  • 5-6 scallions, finely chopped
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • ¾ cup quinoa, cooked
  • 3 oz feta cheese
  • 3 tbsp fresh parsley, finely chopped, to garnish
  • balsamic glaze


  1. Preheat the oven to 400 degrees F. Lightly spray baking dish with non-stick cooking spray, then set aside.
  2. Cut tops off the tomatoes and scoop out pulp. Save half the pulp and finely chop. Dispose of the remaining pulp (or save for another recipe).
  3. Arrange tomatoes in baking dish and drizzle with olive oil.
  4. In a large skillet over medium heat, add garlic, spinach and scallions and cook for 3-4 minutes or until wilted. Add cumin, salt and pepper to taste. Stir in reserved tomato pulp and cook for an additional 1-2 minutes. Remove from heat.
  5. Stir in cooked quinoa. Then lightly mix in feta.
  6. Fill tomatoes with quinoa mixture, then bake for 20 minutes.
  7. Garnish with fresh parsley and balsamic glaze (optional). Serve warm and enjoy!
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