Choose firm tomatoes. Pick tomatoes that feel heavy for their size with smooth skins. Soft tomatoes will collapse in the air fryer.

Prep the tomatoes. Slice off the tops (just enough to create a lid-sized cap). Use a spoon to scoop out seeds and flesh, leaving about 1/4 inch of the shell. Chop the usable flesh and set aside.

Season the shells. Lightly salt the insides and set them upside down on a paper towel for 10 minutes to drain excess moisture.

Sauté the base. In a skillet, heat 1 tablespoon olive oil over medium. Cook onion until soft, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.

Build the filling. In a bowl, combine cooked quinoa or rice, the sautéed onion and garlic, chopped tomato flesh (drained if very juicy), Parmesan, mozzarella, parsley, Italian seasoning, red pepper flakes, lemon zest, and a pinch of salt and pepper. Drizzle in the remaining tablespoon of olive oil and stir until cohesive.

Taste and adjust. The filling should taste bright and savory. Add more salt, pepper, or herbs as needed.

Stuff the tomatoes. Pat the tomato shells dry. Spoon in the filling, packing gently and mounding slightly above the rim. Sprinkle breadcrumbs and a little extra Parmesan on top for crunch.

Prep the air fryer. Lightly spray or brush the basket with oil. Preheat to 375°F (190°C) for 3 minutes if your model recommends preheating.

Cook. Arrange the stuffed tomatoes in the basket in a single layer. Air fry at 375°F (190°C) for 10–14 minutes, until the tops are golden and the tomatoes are tender but still standing tall. If needed, add 1–2 minutes for deeper browning.

Rest briefly. Let them sit for 3–5 minutes to set. This helps the filling firm up and makes serving easier.

Finish and serve. Add a sprinkle of fresh herbs, a twist of black pepper, and a drizzle of olive oil. Serve warm with a light salad or crusty bread.