Ingredients

4 med tomatoes
olive oil, as needed
1 cup cooked brown rice
⅓ cup freshly grated Parmesan cheese
¼ cup crumbled goat cheese
¼ cup chopped toasted walnuts
2 Tbs chopped fresh basil, divided, or more to taste
2 cloves garlic, minced
¼ cup Italian-seasoned bread crumbs, divided
1 Tbs olive oil

Directions

1. Cut tops off tomatoes and scoop out flesh with a melon baller, leaving 1/4- to 1/2-inch-thick sides and bottoms. Discard tomato tops and flesh.
2. Brush the bottom of an air fryer basket with olive oil.
3. Combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a medium bowl. Combine breadcrumbs and 1 tablespoon olive oil in a small bowl. Fill tomatoes with rice mixture, then sprinkle with breadcrumb mixture. Place stuffed tomatoes into the prepared air fryer basket.
4. Cook in the air fryer at 370 degrees until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining basil.

Cook’s Note:

You can substitute shredded mozzarella for goat cheese, if preferred.