Baked Tomatoes with Quinoa, Corn, and Green Chiles

  • arahbee Posted: 08/29/12
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    A very tasty dish! The recipe is a little too complicated for a weeknight or for a tag-team cooking effort, but I'd do it for guests on a weekend, for sure. We used beefsteak & black krim tomatoes from our own garden, which worked well - be sure to leave at least 1/4" of pulp on the inside of the skin, which helped the "bowls" stay whole when we stuffed them. I was shocked at how much tomato pulp we ended up discarding (into our compost), but we have so many tomatoes right now that it was a relief to use up several large ones, even this way.

  • SydBlinks Posted: 05/18/12
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    Great recipe! We 1/2'd it, since there are only two of us. Used 1 poblano + 1 jalapeno, and used the full amount of the other seasonings. The result was very mild, so will look for a pepper with more spice next time. We used more tomatoes than the recipe called for, as the ones we got apparently weren't 'large', and still ended up just spooning some filling into the baking dish around the tomatoes. Recommend reading through all the steps before starting, as you can multi-task a lot of them and make this in a shorter timeframe. Don't skip the roasting steps - they are totally worth it!

  • shefferly1 Posted: 05/15/12
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    My new favorite food

  • embarcadero13 Posted: 06/23/12
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    Dellicious and easy! The quinoa makes this dish light, but fulfilling. To save time, you can even buy pre-made, frozen quinoa and add your vegetables. It's my new favorite summer dish.

  • KellyDiff Posted: 07/08/12
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    Philadelphia, PA

    Delicious, flavorful and seasonal (said I, the eater). My husband (the one who cooked them) said it took forever and had a million steps!

  • karenfar Posted: 06/04/12
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    Huntington Beach, CA

    I made these for friends and they were so good. For the 4 of us I used 2 small poblanos; 1 1/2 cups frozen corn; little less than a cup of onion; the oil, lime juice and spice; I bought large vine ripened tomatoes so they were not big. I put the chiles in with the corn and onions for broiling and that worked fine. I only added about 1/2 of the cooked quinoa to the veggies/stuffing and that worked out great. I still had leftover stuffing. I broiled the tomatoes with the cheese on the top rack and should have done the 2nd one down to get a nice even browning and melting of the cheese.So good and a great accompaniment to salmon.

  • PKcookin Posted: 07/10/12
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    Thse are pretty tasty. Thought the tomato was a little mealy but it could have just been the tomato itself. I didn't make it so I can seam to that. It was very pretty on the plate with lobster.

  • jessie1326 Posted: 07/09/12
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    This was delicious, and worth the effort for a nice weekend meal! My cooked tomatoes fell apart completely when I tried to take them out of the pan, but they tasted great. The extra filling went into a small ramekin next to the tomatoes, and it was gobbled up, too!

  • bonbonsrus Posted: 09/06/12
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    This was a great dish, but took longer to make than I normally have time for. I had bulger wheat so I used that instead of quinoa. This filling was so yummy, I am not sure the tomato it was stuffed in added much, and it would make a great side dish all it's own in a bowl with cheese melted over the top. That would help cut down the prep time for this I think, and then substitute V8 or tomato juice to cook the quinoa (or cracked wheat in my case) in. Over all, I would do this again because it was truly yummy, but try to shorten it up somehow. Maybe I'd make the filling and throw chopped tomatoes into it if I weren't having company over where presentation makes a big difference. I am a busy working mom, I am always looking for new healthy and tasty (but fast) dishes. My three children all loved this!

  • erikisst Posted: 05/22/12
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    This recipe was so flavorful and is so different then your standard meal. It did take a really long time to make and I did pre-read and multi-task. The quinoa (which I had never made before) took FOREVER to cook which made the process seem really long. Recommend staring the tomato and quinoa step first! Also, next time I would consider mixing the cheese into the filling and sprinkling it on top. I would also think about serving this in smaller tomatoes and serving with a meat. I ate one tomato with a salad and didn't feel quite full enough. Definitely tasty though!!

  • mimaalonzo Posted: 07/28/12
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    Great tasting! I substituted zero calorie MIRACLE RICE which made it a GREAT low calorie meal with Spicy Honey Brushed Chicken thighs. It also took out some of those steps!

  • jennie12 Posted: 08/13/12
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    I was surprised by how delicious this was! I'm not sure what exactly made the filling so tasty, but all of the flavors melded together beautifully. The crunch of the sweet corn made it particularly good I think. It does take a while, but I thought it was a good weekend meal and it heats up well for lunches during the week.

  • stimply Posted: 09/04/12
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    This was very tasty. We enjoyed it but wow, it took a lot of time to make. There probably are several shortcuts to make this faster but as is, it was almost a 2 hour venture. As good as they were, it wasn't worth 2 hours.

  • JaninBaltimore Posted: 08/02/12
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    This is very tasty - very small portions if it's for 6 though (if using as main meal I got 2 to 3 meals) but will make again. JanM

  • contentedgirl Posted: 05/23/12
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    I really loved these stuffed tomatoes. Everything about the quinoa stuffing was delicious and flavorful. The only thing I would forewarn those making this recipe is that it does require some time to make. Just allow plenty of prep time, but the end result is worth it!

  • Emma392709 Posted: 04/30/13
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    It didn't take that long, and a lot of things you can do all at once. I used green and red peppers instead of pablonos and it was great served on a bed of lightly dressed greens.

  • gowings Posted: 04/30/13
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    I really liked the filling for this recipe, but didn't care for the baked tomatoes. I love the combination of corn and tomatoes so next time, I will add chopped fresh tomato just before serving and skip the baking phase.

  • Cookerkel Posted: 03/16/14
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    This is a good recipe, but a little bland. Perhaps a big more salt and cumin. Definitely needs a jalapeno or maybe some chipotles in adobo sauce. I would make it again with minor adjustments. Also, you really need BIG tomatoes or you will have a lot of filling left. It's a very healthy dish and it reheats well.

  • TexasTrue Posted: 12/06/13
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    This recipe didn't really do it for me. Like the other reviewers, I agree that it was a lot of work for a weeknight meal, and then I was disappointed that it didn't turn out better than it did. I think it would taste better with the tomatoes chopped and mixed in with the corn-poblano-onion mixture and then stuffed in a bell pepper.

  • sharrene Posted: 07/01/13
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    I made this with zucchini instead of tomatoes. I cut 6 zucchini in half lengthwise and scooped out pulp. I added about 2 cuts of the pulp to my skillet that I had corn mixture in. I also added half a red onion and 3 garlic cloves. I increased the cumin to 2 teaspoons for added flavor. I did not use fresh poblanos since I had a bag of dried anchos (the dried version of poblanos) and they were yummy and added nice smoked flavor.

  • coupongal19 Posted: 04/19/14
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    This was a good recipe. It wasn't quite as filling as I would have liked, but I think I'll just have to make a bigger side dish to go with it next time. Will make again.

  • lwright311 Posted: 07/05/13
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    This dish was okay. It lacked the tomato flavor which I missed. Tomato paste or salsa would make up for that. It also needed more cheese or no cheese.

  • kborchardt Posted: 07/16/13
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    Loved this dish! I used dried oregano (because I forgot to get fresh at the store), mozzarella cheese, and I added some turkey italian sausage into the filling. It was delicious! Definitely will make again.

  • TexasCook072 Posted: 03/05/14
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    This recipe sounds awesome and I can't wait to try it. I think to make things faster I would definitely make some changes. I roast a lot of chilies. to quickly roast them on my electric range I turn a burner on high and put chilies directly on grill plate. I take tongs to rotate them so they cook evenly. Instead of corn on the cobs I would just use a small bag of frozen corn. I believe I would blend the inside of tomatoes to get the juice. I think the thickness would improve the flavor as well.

  • mollydollyk Posted: 09/08/14
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    This recipe is great but does take some effort and I don't think it's ordered well, I worked on the tomatoes while the peppers, corn and onions were roasting. I had small tomatoes so I quartered the mix. I used Pasilla pepper, as I didn't have a pablano, which was very flavorful. I also subed pepper jack cheese. I served it with roasted Shishito Peppers and it made a great dinner.

  • detailaddict Posted: 07/09/14
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    This was a little on the bland side for me, although I did leave out the onions as my husband doesn't like them. The tomatoes called for must be enormous, as I made just enough stuffing for 2 servings and still had half of it leftover; but this will give me a chance to tweak it with more herbs and some cheese. Even with a smaller serving it was quite filling, especially with cuke-avocado soup on the side. This is a good use for fresh tomatoes and leftover corn-on-the-cob, and with some tweaking I would make it again.

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