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...

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★★★★★ 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


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.
2Slice tomatoes in half lengthwise and remove the insides. Make sure you remove any remaining juices with a paper towel.
3Place a tablespoon of the cheese mixture into each tomato halve.
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.
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!

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