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The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the filling for burritos, too, as it tastes great with the quinoa standing in for the usual rice.

From Forks Over Knives – The Cookbook

This stuffed recipe is also available in our convenient iPhone app and newly released Android app.


  • 4 large tomatoes (about 2 pounds)
  • ½ yellow onion, peeled and diced small
  • ½ red bell pepper, seeded and diced small
  • 2 cloves garlic, peeled and minced
  • 2 ears corn, kernels removed (about 1 cup)
  • 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
  • 2 cups cooked quinoa
  • Salt and freshly ground black pepper to taste
  • ¾ cup Spicy Cilantro Pesto


  1. Preheat the oven to 350°F.
  2. Cut the tops off of the tomatoes and scoop out the flesh, leaving a ½-inch wall. Set the tomatoes aside while you prepare the filling.
  3. Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for 2 minutes, then add the corn, black beans, and cooked quinoa. Season with salt and pepper and cook for 5 minutes. Remove from the heat. Add the cilantro pesto to the pan and mix well.
  4. Divide the quinoa mixture evenly among the prepared tomatoes and arrange them in a baking dish. Cover the dish with aluminum foil and bake for 30 minutes.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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