Baked Tomatoes with Quinoa, Corn, and Green Chiles

I'm sure this recipe is great as is, but I adjusted this recipe for smaller tomatoes that I knew wouldn't stuff well. In case this helps others: I roasted the tomatoes whole in a pan with a little olive oil coating the bottom of the pan. I put them in the oven on broil and flipped them once, until they were soft and slightly charred. I cooked the quinoa in my rice cooker with a 1:1 ratio quinoa to water, then mixed with the other ingredients, and served with feta instead of melting colby jack.

My family loved this. I made it with 14 small tomatoes. I used a can of fire roasted diced green chilies instead of the poblano chilies. I also used only 1/2 the amount of quinoa.  I used dried oregano, about 1/4 a tsp. I used frozen corn sauteed in the pan with the onion, it came out caramelized and sweet. Also I omitted the oil and topped the tomatoes with the cheese. I served this as a side dish with turkey tacos. My DH told me to make this again and that he thought it would make a great appetizer.  

I decided to make this for my fiance and I as a healthy way to get in some veggies. I substituted a few things, but the same basic idea was the same, and it came out tasting great. Two notes: Like others have said, I would say the directions given are a bit out of wack and overly complicated. I'd like to see them rewritten to make more sense and simplified . Also, it should be noted that the tomatoes this recipe would really need are gigantic- you're unlikely to find them in a local store, so be aware of possibly needing to split each filling between two smaller tomatoes. my favorite thing about this recipe is that subsitutions and omissions can be made easily without ruining it.

The end result was delicious, however, prep was more lengthy than what I prefer. Next time I will prep the tomatoes and cook the quinoa a day ahead, this will speed up the prep considerably.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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

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!

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.

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!

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

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.

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.

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!

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!!

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!

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