Quinoa-Stuffed Tomatoes with Kale Pesto

By catgirl

Ingredients

• 4 large tomatoes (about 2 pounds)
• 1/2 yellow onion, peeled and diced small
• 1/2 red bell pepper, seeded and diced small
• 2 cloves garlic, peeled and minced
• 2 ears corn, kernels removed (about 1 cup)
• 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
• 2 cups cooked quinoa
• Shredded cheese
• Freshly ground black pepper to taste
• 3/4 Kale pesto or enchilada sauce
• Alternative to pesto or enchilada sauce: Ranch dressing mix

Details

Servings 4
Cooking time 65mins
Adapted from forksoverknives.com

Preparation

Step 1

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Serves 4

Preheat the oven to 350°F.

Cut the tops off of the tomatoes and scoop out the flesh, leaving a 1/2-inch wall. Set the tomatoes aside while you prepare the filling.

Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for 2 minutes, then add the corn, black beans, and cooked quinoa. Season with salt and pepper and cook for 5 minutes. Remove from the heat. Add the kale pesto or enchilada sauce or the Ranch dressing mix to the pan and mix well. Sprinkle with shredded cheese.

Divide the quinoa mixture evenly among the prepared tomatoes and arrange them in a baking dish. Cover the dish with aluminum foil and bake for 30 minutes.