Stuffed Caprese Tomatoes
Christmas is right around the corner and I have no idea what we are eating for dinner. We will be having cinnamon rolls, courtesy of my husband, for breakfast and mimosas but beyond that, I have no idea. Apparently the grocery stores actually close for a full 48 hours [gasp] so I should probably figure it out sooner than later. I’m curious to know if you have a tradition when it comes to Christmas food. [Comment below]
While I still need to plan out our holiday meals, today I have a recipe that hits all the boxes: it could be an app, a side, or a main! Plus, it is easy to make vegetarian if needed. To carve out the inside, you’ll need something small with a serrated edge for best results. If you happen to have a grapefruit spoon, excellent, I used the small tool that comes with pumpkin carving kits and it worked like a charm!
Stuffed Caprese Tomatoes
Serves 2 as a main
6 vine ripened tomatoes
1/3 cup quinoa (+ water/broth for cooking)
1/3 cup packed spinach leaves
1/4 cup shredded mozzarella
1 link (2.5oz) Caprese chicken sausage (Gilberts is my preference)
3 artichoke hearts
1 tsp minced garlic
Cook 1/3 cup quinoa with 1.5x water or broth for 15 minutes
While quinoa is cooking, slice the top off the tomatoes and remove the core and seeds of each tomato while keeping the exterior skin intact. (a small serrated tool / knife is ideal)
Preheat the oven to 400 degrees
Chop the spinach, artichoke hearts, and sausage
Mix spinach, artichoke hearts, chicken sausage, minced garlic and half the mozzarella together with the cooked quinoa
Stuff the tomatoes with the quinoa mixture tightly. Place any remaining mixture in the pan next to the tomatoes.
Cook the tomatoes in a cast iron pan or small glass pan at 400 degrees for 20 minutes
Top the tomatoes with the remaining mozzarella and cook an additional 8 minutes to melt the cheese.
