Stuffed Tomatoes

Stuffed Tomatoes Recipe

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Jacki Miller


These are really good. The cheese stuffing can also be used in jalapeno peppers.

I just guessed at the amounts because this is somewhat borrowed from Rachel Ray. I am not a recipe follower...I tend to get the main idea of something and then change it up however I like. Things are rarely the same twice!


★★★★★ 1 vote

5-10 5 in our house!
15 Min
20 Min


Add to Grocery List

  • 5
    roma tomatoes
  • 1 pkg
    cream cheese
  • 2 oz
    mozzarella cheese
  • 2 oz
    feta cheese
  • 2 oz
    white cheddar or jack cheese
  • ·
    fresh cracked black pepper to taste
  • 2 oz
    freshly grated parmasan

How to Make Stuffed Tomatoes


  1. Cut tomoatoes in half lengthwise and scoop out the seeds and pulp.
  2. Combine all of the cheeses except for the parm.
  3. Fill tomoatoes with a generous amount of mixture. Top with parm.
  4. Bake at 350 for 15-20 minutes. Keep an eye on them. You want the filling to be bubbling and the parm to be lighty browned.
  5. You may have to adjust the amount of filling you make depending on the size of your tomatoes. The cheeses can be changed to what ever you like. A few ribbons of fresh basil would be great on top of these also.

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