Moroccan-Spiced Turkey & Quinoa Stuffed Tomatoes with Mint Yogurt Drizzle

Discover a fresh twist on stuffed vegetables inspired by North African flavors. These protein-packed tomatoes combine lean turkey with ancient grains and warm spices for maximum satisfaction. Perfect for meal prep or a vibrant weeknight dinner!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large beefsteak tomatoes
• 1 lb lean ground turkey (93% lean)
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 1 tbsp ras el hanout spice blend
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 2 tbsp chopped fresh mint
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Slice tomato tops and scoop out pulp, reserving 1/4 cup chopped pulp.
2. Heat olive oil in skillet over medium heat. Sauté onion and garlic until fragrant (2 min).
3. Add ground turkey and ras el hanout, breaking apart meat until browned (5-6 min).
4. Stir in cooked quinoa, reserved tomato pulp, parsley, salt, and pepper. Remove from heat.
5. In small bowl, mix Greek yogurt, mint, lemon zest and pinch of salt for drizzle.
6. Stuff turkey-quinoa mixture into tomato shells, pressing gently. Top with feta crumbles.
7. Bake 15-18 minutes until tomatoes soften and feta turns golden.
8. Drizzle with mint yogurt sauce and garnish with extra mint before serving.

Chef's Note

For extra texture, toast slivered almonds and sprinkle over finished tomatoes. The crunch complements the soft filling beautifully!

Make-Ahead Tips

Store unbaked stuffed tomatoes in fridge up to 24 hours. Add 5 min to bake time if starting cold.

Substitutions

Ground chicken works instead of turkey • Couscous replaces quinoa • Dairy-free yogurt alternative