Cheddar Stuffed Tomatoes Recipes

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STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

CHEDDAR STUFFED TOMATOES



Cheddar Stuffed Tomatoes image

Nice ripe tomatoes stuffed with bread crumbs, garlic and cheese...mmmmm...mmmmmm! From the Cabot cheese folks! This recipe is Southern, and also Northeastern and Australian!

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 large ripe tomatoes
2 tablespoons cabot salted butter
1/2 cup finely chopped onion
3 teaspoons minced garlic
2 cups fresh breadcrumbs (about 4 slices firm wheat bread)
1 cup grated sharp cheddar cheese (or extra sharp)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place rack in upper part of oven and preheat oven to 400ºF. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
  • Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
  • Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
  • Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
  • Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
  • Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!

BACON CHEDDAR-STUFFED CHERRY TOMATOES



Bacon Cheddar-Stuffed Cherry Tomatoes image

Three ingredients and ten minutes is all you need to delight your guests with these delicious bacon-cheese stuffed cherry tomato appetizers!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 24

Number Of Ingredients 3

12 cherry tomatoes (about 1 pint), cut in half crosswise
1 (8-oz.) aerosol can bacon-cheese spread
1 tablespoon chopped fresh chives

Steps:

  • Gently squeeze tomato halves to remove juice and seeds. Pipe cheese spread on top of each tomato half. Sprinkle each with chives. Arrange on serving platter.

Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 30 mg, Sugar 0 g

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