I'm getting hungry just looking at this picture. The memory of these delicious stuffed tomatoes comes roaring back and I can practically taste the sweet, fresh farmer's market corn, fluffy quinoa, and warm, gooey cheese. Amazing.Of course, before getting to the recipe, I must apologize for the long absence. The last few months have included moving cities, leaving my job, starting grad school, getting married, and enjoying a 4 week honeymoon. It's been exciting and exhausting. Unfortunately this has means very little cooking and, therefore, very little blogging. I do hope to start getting back on track but with grad school as opposed to a 40-hour a week job, I'm afraid there will be far less gourmet and a lot more quick meals not worthy of the blog. Hang in there, though, and I'll make sure to toss a few fun ones your way.
I made the stuffed tomatoes alongside some freshly grilled mahimahi lightly seasoned with black pepper and oregano.
Difficulty: medium
Time: 1 hr 25 min
Cost: $24.79
