Quinoa-Stuffed Tomatoes with Fresh Herbs

1.Preheat your oven to 375°F (190°C).

2.Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the quinoa is cooking, prepare the tomatoes. Cut the tops off the tomatoes and scoop out the insides with a spoon, creating a hollow shell. Reserve the insides for later use. Place the hollowed tomatoes upside down on a paper towel to drain excess moisture.

4.In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes. Add the diced bell pepper and cook for another 3-4 minutes until softened.

5.Chop the reserved tomato insides and add them to the skillet along with the cooked quinoa, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes to heat through. Remove from heat and fold in the fresh parsley and basil, and feta cheese if using.

6.Carefully spoon the quinoa mixture into each hollowed tomato, packing it gently but firmly. Place the stuffed tomatoes upright in a baking dish.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tomatoes are tender and slightly caramelized on top.

8.Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious quinoa-stuffed tomatoes warm!