Enjoy this super simple stuffed tomato recipe! This Cream Cheese-Stuffed Tomato Recipe makes a great appetizer or part of an after-school snack.
What You Need
Original recipe yields 4 servings
2 medium tomatoes
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 green onions, sliced
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.