Cheesy Stuffed Tomatoes - Kraft Recipes Top
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Cheesy Stuffed Tomatoes

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  • Slice very small amount off bottom of each tomato so they stand flat. Carve out each tomato like you would a pumpkin, hollowing them. Discard seeds. Dice the flesh scooped out. Place ground beef, onion & garlic into a large pot & brown, breaking up meat into small pieces. Add 1/2 of the diced tomatoes & can of corn. Cook for about 5 minutes on medium heat to let flavors mingle. Remove from heat. Add about 1/2 cup of bread crumbs & stir.
  • Line a baking sheet with aluminum foil. Lightly brush the foil with olive oil to keep tomatoes from sticking. Place tomatoes on oiled foil. Sprinkle a pinch of Parmesan, Romano & Asiago Cheese into each tomato. Spoon ground beef mixture into each tomato. Sprinkle more bread crumbs on top of each tomato & cover with mozzarella cheese.
  • Broil tomatoes until cheese melts & starts to brown. If you see the skins of the tomatoes start to split, they are definitely done. Serve immediately.


The other 1/2 of the diced tomatoes can be stored in the fridge or freezer & used for other recipes calling for diced tomatoes.

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