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Cheesy, Stuffed Tomatoes

3
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
Break out of the side dish rut with these warm and cheesy baked tomatoes. The perfect accompaniment to beef, pork, chicken or fish, these tomato halves have a little kick of heat thanks to some fresh jalapeno. Make them ahead through step 5, cover and hold in the refrigerator until you are just about ready to eat. Bake them up to bubbly perfection and enjoy. Try on a brunch buffet alongside your favorite quiche or frittata or make a grain bowl with roasted Brussels sprouts, quinoa and these zesty tomatoes for an easy lunch.

Ingredients

Uncooked onion

⅓ cup(s), chopped, yellow variety (finely chopped)

Jalapeño pepper

2 Tbsp, finely chopped

Extra virgin olive oil

1 tsp

Dried plain breadcrumbs

½ cup(s)

Plum tomato

6 medium, cut in half

Light mozzarella string cheese

6 stick(s), shredded or finely chopped

Grated Parmesan cheese

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Instructions

  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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