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Quinoa Stuffed Tomatoes

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

30 minutes


2   c.  Central Market Ancient Grains Bulgur & Red Quinoa, cooked

1   Tbsp.  olive oil

1   ears  (2 ears) fresh corn

1/2  small  onion, chopped

1/2  kosher salt & black pepper

1   can  fire roasted tomates with chilies, drained

6   beefsteak tomatoes

1/2  cup  shredded part skim mozzarella


In a medium saucepan, cook bulgur and quinoa according to package directions. Remove from heat and set aside.

Bring a large skillet to Medium-High heat. Add olive oil and tilt pan to coat. Add corn, onions, salt, and pepper, and cook until onions begin to brown slightly. Add fire roasted tomatoes and stir to combine. Pour into a large bowl.

Add bulgur and red quinoa to corn mixture and stir to combine.

Slice top off of tomatoes and use a spoon to scrape out inside, leaving shell intact. Chop tomato pulp and combine with quinoa mixture.

Spoon filling into tomatoes and place in a large baking dish. Top with shredded mozzarella cheese and bake 15 to 18 minutes at 350°F.
Nutritional Information
Serving size: 6, Serving size: 192g, Calories: 320, Total Fat: 7g, Saturated Fat: 2.5g, Sodium: 440mg, Carbohydrates: 48g, Dietary Fiber: 6g, Protein: 14g
My H-E-B Health and Wellness

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