Apple-Stuffed Tomatoes with Fresh Herbs

Stuffed vegetables are a Mediterranean classic, turning simple produce into a satisfying centerpiece. These oven-baked tomatoes hold crisp apple, ground turkey, quinoa, and bright mint with tangy feta for a fresh dinner twist.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 27g protein
• 28g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 large ripe tomatoes
• 1 large crisp apple
• 12 oz ground turkey
• 1 cup cooked quinoa
• 1 small yellow onion
• 3 garlic cloves
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp pine nuts or chopped walnuts

Instructions

1. 1Preheat the oven to 400°F. Slice each tomato in half horizontally and gently scoop out the seeds and pulp with a spoon, leaving sturdy shells. Reserve the pulp, chop it, and set aside.
2. 2Lightly salt the inside of the tomato shells and place them cut-side up in a baking dish. Drizzle with a little olive oil.
3. 3Heat a skillet over medium heat with most of the remaining olive oil. Add the finely diced onion and cook 4 minutes until translucent.
4. 4Add the ground turkey, breaking it up with a wooden spoon. Cook 6 to 7 minutes until no longer pink and lightly browned. Stir in the minced garlic and cumin for the last minute.
5. 5Dice the apple small and fold it into the turkey along with the reserved chopped tomato pulp. Cook 2 minutes so the apple softens slightly but keeps bite.
6. 6Remove from heat and stir in the cooked quinoa, most of the parsley and mint, lemon zest, lemon juice, half the feta, and the nuts. Season with salt and pepper; the mixture should taste bright and herby.
7. 7Mound the filling generously into each tomato shell, packing lightly. Top with the remaining feta and a final drizzle of olive oil.
8. 8Bake 18 to 22 minutes until the tomatoes are soft and collapsing at the edges, the filling is hot, and the feta is lightly golden.
9. 9Rest 3 minutes out of the oven. Sprinkle with the remaining fresh herbs and serve two halves per plate as a complete produce-forward dinner.