Spicy Stuffed Tomatoes

Total Time
40 min
20 min
20 min


uncooked onion(s)

cup(s), chopped, yellow variety (finely chopped)

jalapeño pepper(s)

2 Tbsp, finely chopped

extra virgin olive oil

1 tsp

dried plain breadcrumbs

½ cup(s)

plum tomato(es)

6 medium, cut in half

WW Light part-skim mozzarella jalapeño string cheese

6 stick(s), shredded or chopped finely

grated Parmesan cheese

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp


  1. Preheat oven to 375°F.
  2. In a medium sauté pan, heat oil; add onion and jalapeño, and sauté until onions are translucent and lightly golden. Remove and cool down slightly.
  3. With a melon baller, scoop out the seeds from the middle of the tomatoes halves; set aside.
  4. In a medium bowl, gently combine cheese, onions, jalapeño peppers, salt, pepper, and breadcrumbs, saving some grated cheese for topping later.
  5. On a sheet pan lined with parchment pepper, place tomato halves and fill each with the filling mixture. Sprinkle the tops of your filled tomatoes with a light layer of the remaining grated cheese.
  6. Bake about 12–15 minutes or until the tops are nicely browned.
  7. Serving size: 2 halves

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