Caprese Stuffed Tomatoes

Makes 5 servings, each serving is 230 kcals, 13g fat, 20g carbohydrate, 3g fiber, 10g protein

A summer time family favorite, these oven roasted stuffed tomatoes are delicious, nutritious, and easy to prepare! They provide three of the five food groups and are a great source of vitamin A, calcium, and heart healthy fats.  If the grill is hot and ready, wrap them in aluminum foil and grill for added flavor!

Ingredients:

• 5 whole medium-sized tomatoes
  
• 1 cup cooked quinoa
  
• 4 oz fresh mozzarella, cubed into ½” cubes
  
• 6 basil leaves, thinly sliced
  
• 1 tbsp olive oil*
  
• ½ tbsp balsamic vinegar*
  
• ¼ tsp garlic powder
• Salt and pepper to taste

Topping:

• ½ cup panko bread crumbs
  
• ¼ cup shredded mozzarella cheese
  
• 1 tbsp olive oil
  
• ¼ tsp salt
  
• 1/8 tsp garlic powder
  
• black pepper to taste

Directions:

1. Preheat oven to 350°F. Slice the tops off of the tomatoes. Using a spoon, scoop out the inner parts of the tomato (leaving just a shell), dice the scooped portion, and then set aside in a bowl. Place the hollowed tomatoes into a small oven safe dish. To the bowl with the diced tomatoes, add the quinoa, fresh mozzarella cubes, basil, olive oil, vinegar, and garlic powder. Gently mix together until all ingredients are well distributed, and season with salt and pepper to taste. Spoon the filling into each of the tomatoes.
2. Combine all ingredients for the topping, and spoon the mixture onto the tops of the stuffed tomatoes. Place in the oven and bake for 15-20 minutes, or until tops are browned and tomatoes are soft.

*For this recipe, we used Meyer lemon olive oil and fig balsamic vinegar from Red Stick Spice, but any version of those ingredients will work well.

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