Baked Stuffed Tomatoes

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  • Cook time icon 15 minutes Prep | 20 minutes Cooking
  • Servings icon 5 Servings
Baked Stuffed Tomatoes


  • 5 large tomatoes
  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • 1 (6 oz.) bag baby spinach
  • 1 clove garlic, minced
  • 1 cup cooked quinoa
  • ⅓ cup Duke’s Mayonnaise with Olive Oil
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 cup shredded mozzarella cheese


1. Preheat oven to 400°F.

2. Cut top ⅓ off of tomatoes, discard. Remove seeds and pulp from each tomato to create a tomato “cup”.

3. Heat olive oil in a large pan over medium heat. Add onion and spinach, sauté until spinach is wilted, about 5 minutes. Add garlic, stir for 30 seconds, remove pan from heat.

4. In a medium bowl, combine quinoa, mayonnaise, Italian seasoning, salt and pepper. Stir, then add spinach mixture and continue to stir until well blended.

5. Place tomatoes in a shallow baking dish. Fill each tomato with the spinach-quinoa mixture. Top with mozzarella cheese.

6. Bake for 15-20 minutes or until cheese is melted.

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