Feta-Full Stuffed Tomatoes

These stuffed tomatoes are unlike any other. Packed with artichokes, quinoa, and feta, these tomatoes will leave you feeling...well, stuffed! 

Prep Time: 
15 minutes
Cook Time: 
35 minutes
Servings: 
4
Ingredients: 
1 cup red or black quinoa
2 tbsp. chopped, fresh basil
8 medium vine-ripened tomatoes
⅓ can Reese Quartered Artichoke Hearts
½ cup full fat feta, plus extra for garnish
15 Kalamata olives, sliced thin
1 tbsp. DaVinci Extra Virgin Olive Oil
2 cloves fresh garlic, minced
Salt and pepper, to taste
Directions: 
1. Preheat oven to 375 degrees.
2. Cook the quinoa according to the package. Once cooked, rinse and add chopped basil, salt and pepper to taste.
3. With a small knife, cut the top off each tomato and gently core it out by running the knife vertically around the middle. Be careful to not cut through the bottom! With a spoon, or your fingers, take out the core and use the knife to clean out any excess remaining inside.
4. In a medium bowl, mix together cooked quinoa, feta, artichokes, olives, olive oil, and garlic.
5. Coat a baking dish with cooking oil and lightly brush the tops of the tomatoes with olive oil.
6. Use a spoon to stuff the tomatoes with the quinoa-artichoke mixture.
7. Sprinkle extra feta on top of each tomato.
8. Bake for 15-20 minutes or until the feta starts to turn golden.
9. Garnish each tomato with basil for the perfect presentation!

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