Stuffed tomatoes

Ingredients for 2 servings:

• 150 g sheep’s cheese, light
• 6 m.-large tomato(s)
• 30 g quinoa, red
• 1 spring onion(s)
• 1 chili pepper(s)
• ½ bunch flat-leaf parsley
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian, low-carb

Rinse the quinoa in a fine-mesh sieve with hot water according to the preparation instructions and cook in three times the amount of water for about 20 minutes, until the water is absorbed. Wash the tomatoes, cut off the tops to form the lids, and scoop out the insides with a spoon. Place the insides in a bowl and roughly chop. Clean the spring onions and cut into small slices. Wash and finely dice the chili pepper. Cut the feta cheese into cubes approximately 5 x 5 mm in size, and wash and roughly chop the parsley. Mix everything with the quinoa and tomato mixture, season with salt and pepper to taste (garlic also works well), and fill the tomatoes with the mixture. Press the mixture down a little, using a spoonful at a time, leaving a heap on top. Place the tomatoes in a baking dish. If there is any filling left over, simply spread it around the tomatoes in the baking dish. Now place the casserole dish in the oven (convection oven) preheated to 175 degrees Celsius (350 degrees Fahrenheit) for approximately 15-20 minutes. Three stuffed tomatoes per person is sufficient if you’re serving them as a main course. If you’re just serving them as an appetizer or side dish, 1-2 tomatoes per person will suffice, as the quinoa and cheese will make them filling. This recipe is perfect for a low-calorie, low-carb diet.