Wash the tomatoes and carefully cut off the tops where the stem was. Using a spoon, scoop out the insides, reserving the pulp in a separate bowl. You can blend the pulp if you like a smoother sauce.

Finely chop the onions. Heat a little butter or oil in a large pan over medium heat and sauté the onions until they are soft and golden.

Add the pressed garlic and a pinch of salt to the pan and cook for another minute until fragrant.

Add the ground beef to the pan. Break it up with a spoon and cook until it's browned all over.

Pour in the blended tomato pulp. Season the mixture generously with salt, pepper, smoked paprika, and cayenne pepper. Stir well and let it simmer for a few minutes.

Meanwhile, cook the quinoa according to package instructions in a separate pot with water and a pinch of salt. Drain any excess water.

Add the cooked quinoa to the pan with the ground beef mixture. Stir everything together to combine the filling evenly.

Preheat your oven to 180°C (with fan). Line a baking tray with parchment paper.

Arrange the hollowed-out tomatoes on the prepared baking tray. Carefully spoon the beef-quinoa filling into each tomato, filling them generously.

Sprinkle the tops of the stuffed tomatoes with the grated Emmental or Parmesan cheese.

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and golden brown.

Enjoy these super delicious Quinoa Stuffed Tomatoes. They make a fantastic and satisfying meal!

A little tip: If you end up with some leftover filling, it's also really tasty stuffed into bell peppers and baked alongside the tomatoes!