Anyone who knows me knows how I feel about bell peppers: they’re a garbage vegetable for garbage dinners.

I know, they’re a weird thing to dislike. And, for what it’s worth, they’re the only vegetable I dislike. But I just dislike them so much. And yet, in the summertime, it’s stuffed pepper this and stuffed pepper that!

Well, this is a nice alternative. Personally, I’ve always loved stuffed tomatoes for their own unique qualities. They’re soft, flavourful and surprisingly sturdy!

These are stuffed with the ultimate summery ingredients — corn, black beans, cilantro, the works! They’re surprisingly easy to assemble, which is crazy when you think about how fragile tomatoes can seem. You can use Roma tomatoes or halve the number and use big beefsteak tomatoes. When you pick your tomatoes, find ones that are firm, thick and healthy and seem like they’ll keep up their structural integrity in the heat.

Summery stuffed tomatoes, makes twelve Roma tomatoes

Information

  • Vegan
  • Gluten-free
  • Nut-free
  • Soy-free
  • Refined sugar-free
    • Sugar-free

Ingredients:

  • Twelve Roma tomatoes or six beefsteak tomatoes
  • One cup uncooked quinoa
  • 1/2 cup cooked black beans
  • 1/3 cup red onion, diced
  • 1/3 cup corn kernels
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • Juice from one lime
  • Salt and pepper, to taste
  • Nutritional yeast or vegan parm*, for garnish, optional

* For easy vegan parmesan, combine two parts nuts or seeds with one part nutritional yeast, and salt to taste.

Instructions

Preheat the oven to 375 degrees.

Cook the quinoa on the stovetop or in a rice cooker. This should yield about two cups finished quinoa.

Combine the cooked quinoa, black beans, corn kernels, cilantro, cumin, salt, pepper and lime juice in a large bowl. Mix to incorporate everything to your taste.

Slice the tops off the tomatoes and carefully core each one, ensuring no tomato guts are leftover.

Fill with the quinoa mixture. Drizzle with a little olive oil and cook in a deep casserole dish in order to avoid spillage. Cook for 20 minutes or until the tomato skins are starting to split.

Serve with a fresh salad, some tofu or a fresh gazpacho for some extra tomato goodness!