![\"\"](\"http:\/\/blogs.butler.edu\/healthyhorizons\/files\/2019\/08\/stuffed-tomatoes.png\")
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INGREDIENTS<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
1. Cook the quinoa according to package directions. Transfer to a bowl and cool until ready to use.<\/p>\n
2. Meanwhile, cut a thin slice o\ufb00 the tops of the tomatoes. Use a spoon to carefully scoop out the tomato pulp while leaving the shells intact. Discard the pulp and pat the inside of the tomatoes dry with a paper towel.<\/p>\n
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme and coriander. Cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the bell pepper and corn. Cook until tender, 3-4 minutes. Add to the quinoa. Stir in the peanuts, cheese, orange juice, salt and pepper.<\/p>\n
4. Spoon the mixture evenly into each tomato shell, mounding (but not patting down) as necessary.<\/p>\n<\/div>\n
oldwayspt.org\/recipes\/tomatoes-stuffed-peanut-quinoa<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" 4 Servings INGREDIENTS \u00be cup tri-color quinoa, rinsed under cold running water 8 medium tomatoes 1 tablespoon extra virgin olive oil 1 medium red onion, \ufb01nely chopped 4 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon ground coriander 1 … Continue reading