Photo: Randy Mayor; Styling: Missy Neville Crawford
Hands-on Time
1 Hour
Total Time
1 Hour 30 Mins
Yield
Serves 4 (serving size: 2 stuffed tomatoes and about 1/4 cup sauce)

Hands-on: 60 min. Total: 1 hr. 30 min.

This quick and easy pepper sauce can be made ahead and refrigerated in an airtight container for up to four days.

How to Make It

Step 1

To prepare romesco sauce, place first 9 ingredients in a blender or food processor; process until smooth.

Step 2

To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes or until onion begins to brown. Add 1 teaspoon garlic and ginger; sauté 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and liquid is absorbed.

Step 3

Combine quinoa mixture, parsley, dill, and chickpeas in a bowl. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact; discard pulp. Divide quinoa mixture evenly among tomato shells; replace tomato tops. Spoon romesco sauce around stuffed tomatoes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Copyright 2009 by Ivy Manning. All rights reserved. Adapted from The Adaptable Feast by permission of Sasquatch Books.

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