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
  • 10
    thin slices of roasted red pepper
  • olive
    oil for drizzling

How to Make Three Cheese Stuffed Tomatoes - Cassies


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