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Nutrition Facts
Serving Size 355 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 410 mg 17%
Total Carbohydrate 54 g 18%
Dietary Fiber 8 g 32%
Sugars 9 g
Protein 15 g
Vitamin A 30% • Iron 15%
Vitamin C 45% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Quinoa Stuffed Tomatoes

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 cup(s) H-E-B® Select Bulgur and Quinoa
1 Tbsp olive oil
2 corn
1/2 small white onion, chopped
1/2 Tsp kosher salt
1/2 Tsp black pepper
14 1/2 Oz H-E-B® Diced Tomatoes with Green Chiles
6 large tomato
1/2 cup(s) H-E-B® 2% Shredded Mozzarella Cheese
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Instructions

1
Heat oven to 350°F.
2
In a medium saucepan, cook bulgur and quinoa according to package directions, remove from heat and set aside.
3
Heat oil in a large skillet over medium-high heat; add corn, onions, salt and pepper, and cook until onions begin to brown slightly; stir in diced tomatoes and chiles; pour into a large bowl; stir in bulgur and red quinoa.
4
Slice top off tomatoes, and scrape out inside, leaving shell intact; chop tomato pulp and combine with quinoa mixture.
5
Spoon filling into tomatoes, and place in a large baking dish; top with shredded cheese, and bake 15-18 minutes.

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