Herb-Stuffed Tomatoes

Serve these Italian-influenced stuffed tomatoes with a simple salad for an easy, light meal.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 4


  • 4 large tomatoes
  • 1 cup cooked quinoa
  • 1 stalk celery, minced
  • 1 Tbsp. minced fresh garlic
  • 2 Tbsp. minced fresh oregano
  • 4 Tbsp. minced fresh Italian parsley
  • 1 tsp. fennel seeds
  • 3⁄4 cup water


  • Slice the top quarter off each tomato and reserve. Cut out the core of each tomato and discard. Scoop out the seeds, leaving the walls of the tomato intact.
  • In a small bowl, stir together the quinoa, celery, garlic, oregano, parsley, and fennel seeds. Divide into four even portions, and stuff one portion into the center of each tomato.
  • Place the filled tomatoes in a single layer in a 4- to 5-quart slow cooker. Return the tops to the tomatoes, and pour the water into the bottom of the slow cooker. Cook on low for 4 hours.