Three Cheese Stuffed Tomatoes - Cassies

Cassie *


A luscious, juicy summer delight...very little effort, but yet such a big flavor...I hope you will enjoy my latest concoction...

My photos


Featured Pinch Tips Video

★★★★★ 1 vote
10 halves
15 Min
25 Min


5 small
roma tomatoes - sliced into lengthwise, removing insides
1 c
ricotta cheese
2 heaping Tbsp
grated parmesan
1 Tbsp
fresh grated asiago cheese
1/2 tsp
onion powder
1/4 tsp
cracked black pepper
1/4 tsp
italian seasoning
1/4 tsp
red pepper flakes - optional
1/2 tsp
dried parsley
1/4 tsp
salt or to taste
3 slice
crisp cook bacon, crumbled
1/2 - 3/4 c
italian bread crumbs
thin slices of roasted red pepper
oil for drizzling


Step 1 Direction Photo

1Preheat oven to 400 degree F.

Spray a casserole with nonstick cooking spray, just large enough to hold the tomatoes.

In a medium bowl, combine Ricotta, Parmesan, Asiago, salt, pepper, Italian seasoning, onion powder, red pepper flakes, parsley together. Set aside.

Step 2 Direction Photo

2Slice tomatoes in half lengthwise and remove the insides. Make sure you remove any remaining juices with a paper towel.

Step 3 Direction Photo

3Place a tablespoon of the cheese mixture into each tomato halve.

Step 4 Direction Photo

4In a small bowl combine bread crumbs with the bacon crumbles.

Carefully dip each tomato top into the crumbs. Drizzle each with a small amount of olive oil. Place into casserole dish. Diagonally lay 1 strip of roasted red pepper atop each tomato.

Step 5 Direction Photo

5Place tomatoes into preheated oven and bake for approx. 25 minutes, or until tomatoes are tender and cheese is heated through.

I plated mine on a pieces of fresh spinach...enjoy!

About this Recipe