Cheesy Stuffed Tomatoes
medium beefsteak tomatoes
cups leftover stuffing, any flavor
tablespoon fresh parsley, for garnish
Warm up leftover stuffing.
While stuffing is warming, slice cream cheese into 12 equal slices.
Wash tomatoes. Slice off tomato tops, scoop out seeds and center pulp.
Place one heaping tablespoon of stuffing into each tomato.
Place cream cheese slice on top of stuffing. Press down lightly.
Place a second heaping tablespoon of stuffing mixture into each tomato. Press down lightly.
Finish with a slice of cream cheese on top of each tomato.
Place tomatoes on baking sheet and broil for 3 minutes, until cheese barely starts to brown.
Remove from oven and garnish with fresh parsley. Serve immediately.
More About This Recipe
- Whenever I bake a chicken, I make cornbread stuffing.You can actually whip it up in a snap using Betty Crocker Cornbread & Muffin mix. It's also a must on our Thanksgiving table. I use this cornbread recipe as a base and add our own vegetables and herbs, depending on what's on hand.No matter how much we gobble, there always seems to be a little bit left over. In this budget-conscious economy, we never want anything to go to waste! Yes, the stuffing is so tasty that everyone is happy to reheat it and eat it the next day, but I wanted a dish that was easy, fun, and different.Well, these gorgeous little Cheesy Stuffed Tomatoes come together in 10 minutes and everyone at our table declared love at first bite! In fact, now I always make extra stuffing just so we can serve these the next day! From my table to yours, I hope you enjoy. Viva la Leftovers!