Stuffed & Baked Tomatoes

Stuffed & Baked Tomatoes

Guess why I smile a lot….Cause it’s worth it :)  Wise words from Marcel the shell (3:45 mark). It’s true, and I love to smile. Now admittedly, sometimes we all like to wallow in our sad situation – whether you got the worst hair cut, someone toyed with your heart, or work is crushing your soul – but then go for a run and/or scream, and then let it go (at least for the time being), and smile. I’m sure y’all know this, but even if you force a smile, you’ll feel less stressed and happier….it’s science. Click this link if you don’t believe me:  Even if you do believe me, click it anyway. Really, there’s quite the picture of a ginger on there. Frightening? Cute? We’re not sure. (I almost went with the Scientific American article, but it was just some average brunette smiling. This one is way better.)

Maybe it’s a chicken and egg situation with me normally. Unknown. But truthfully, when I’m frustrated or pissed off I actually have looked at myself and forced a smile. It absolutely helps.
Things that make me smile on the regs…

-Segway tours around DC. I’ve probably brought this up before, but now they’re in full force for the summer, and they just. look. so. ridiculous.
-Tiny fluffy puppies – especially when being carried down the streets of New York City three at a time by a woman with giant sunglasses. (and granted I never want one, but again, so silly)
-Our calendar of the “Men of Hawaii” and the endless conversation/analysis it has provided
-Arrested Development references
-Oh yeah, and family and friends and that sort of thing :)
-And lastly, making dinner for people, and sharing that meal over music and good conversation.

I made these Stuffed & Baked Tomatoes for a few friends a couple of weeks ago, but they’ll be EVEN BETTER now that it’s almost really tomato and corn season YAY!!! Legitimately so much better than the imported conventional stuff in the off season. Please, please, please go get some tomatoes and corn at your local farmers market. The quality is truly so much better and you’re supporting local farmers! These tomatoes are just bursting with flavor from the subtle heat of the roasted poblano chilies, the combo of the lime and the cumin, and the cheesy goodness throughout. I served it alongside a simple arugula salad with a lemon Dijon dressing. Feel free to substitute the quinoa for couscous and the chilies for green bell peppers if you prefer (but don’t worry about the heat of the chilies – my roommates who hate spicy food were totally fine with it.)

Here’s what I did:

Stuffed & Baked Tomatoes

Preheat the oven to broil.
Slice lengthwise and remove ribs and seeds:

-2 poblano chilies

Place the chilies, skin side up, on a lightly greased baking sheet, and broil them for about 10 minutes until the skins have browned. Remove them from the oven, and let them cool slightly before peeling off the skins with a parring knife. Chop up the chilies and set aside in a large mixing bowl.

Cook according to package directions:

-1 c. quinoa

(Put the quinoa in the large mixing bowl with the chilies when it’s done.)
While the quinoa is cooking, saute:

-1 medium onion, chopped
-1 tsp. olive oil
-sprinkling of salt

Saute the onions for 5 minutes on medium heat until they’re almost golden brown. Then add in:

-2 c. fresh corn kernels (about 4 ears)

Saute for about 5 minutes more, then remove from the heat and add that to the mixing bowl. Add into the bowl:

-1 Tbs. fresh oregano, chopped
-the juice of 1 lime
-1 tsp. cumin
-1 c. shredded colby-Jack cheese
-salt and pepper to taste (about a teaspoon of each)

Mix all of the ingredients together, and taste. Adjust the seasonings.
Prepare the tomatoes.

-6 large tomatoes

Using a parring knife, cut down around the tops of the tomatoes, being careful not to puncture through the other side of the tomato. Remove the tops, and scoop out all of the insides using a grapefruit spoon (or just the knife and a spoon if you don’t have one). Line a baking sheet with all of the gutted tomatoes, and stuff them with the quinoa corn filling. Top each tomato with a little more cheese. Bake at 400 for about 15-20 minutes. (Everything is cooked, we just want to heat through and brown the cheese.) Remove from the oven when the cheese is golden and bubbly. Serve alongside a nice salad and some crusty bread. Enjoy!

*French phrase for fun
Je ne comprends pas la question, et je ne vais pas y répondre.
I don’t understand the question, and I won’t respond to it.

3 thoughts on “Stuffed & Baked Tomatoes

  1. Pingback: Coconut Vanilla Rice Pudding | the little artichoke

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