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Stuffed Tomatoes or Avocados Recipe

Mediterranean · Main course · 20 min total

A versatile and healthy dish where ripe tomatoes or avocados are stuffed with a flavorful mixture of grains, herbs, and spices, perfect as a light meal or appetizer.

Ingredients

• 4 large ripe tomatoes or 4 ripe avocados
• 1 cup cooked quinoa or couscous
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. If using tomatoes: Cut off the top of each tomato and scoop out the pulp, leaving a 1/4-inch thick shell. Discard pulp or reserve for another use. If using avocados: Cut in half lengthwise and remove the pit. Scoop out some flesh to create a cavity, leaving about 1/2-inch thick shell. Dice the scooped avocado flesh and set aside.
2. In a medium bowl, combine cooked quinoa (or couscous), red onion, parsley, mint, feta cheese, olive oil, lemon juice, salt, and pepper. If using avocados, fold in the diced avocado flesh.
3. Spoon the filling into the tomato or avocado shells, mounding slightly.
4. Serve immediately at room temperature or chilled.

Tips

• For a vegan version, omit feta cheese and add 2 tablespoons of toasted pine nuts.
• Stuffed tomatoes can be stored in the refrigerator for up to 2 days, but avocados are best served fresh.
• Add a pinch of cumin or paprika to the filling for extra warmth.

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