Comida Kraft
Recipe Box

Cream Cheese-Stuffed Tomatoes

(11) 10 Reviews
Prep Time
Total Time

4 servings

They're as adorable as mini cupcakes. But the cream cheese spread on these southwest-style corn muffins packs a jalapeño kick!

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What You Need

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Make It

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  • Cut tomatoes crosswise in half. Scoop out pulp and discard.
  • Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

Creative Leftovers

Refrigerate or freeze tomato pulp and use in vegetable soup.

How to Remove the Pulp from the Tomatoes

Use a curved, serrated grapefruit knife to remove pulp from tomato.


Substitute shredded carrots or chopped green peppers for green onions.


  • 4 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Vegetable

Nutrition Bonus

Savor the garden-fresh flavor of this vegetable side dish. In addition to being low in both fat and cholesterol, it features tomatoes, a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 35
Total fat 0g
Saturated fat 0g
Cholesterol 5mg
Sodium 110mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 3g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • daniellelobdell |

    Very simple, tasty snack, great for parties too

  • stockto9 |

    Just didn't taste right. Looks pretty but is pretty blah tasting.

  • april_hedstrom |

    Way too much cream cheese. Was not impressed.