Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ivy Manning
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Missy Neville Crawford

Recipe Summary

hands-on:
1 hr
total:
1 hr 30 mins
Yield:
Serves 4 (serving size: 2 stuffed tomatoes and about 1/4 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Source

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

Nutrition Facts

387 calories; fat 15.4g; saturated fat 1.7g; mono fat 8.7g; poly fat 3.8g; protein 14g; carbohydrates 52g; fiber 11g; iron 3mg; sodium 614mg; calcium 102mg.
Advertisement