Cheese Stuffed Tomatoes – The Appetizer That Stuffs It – Cooper Cheese

Name: Cheese Stuffed Tomatoes – The Appetizer That Stuffs It
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 6 ripe plum tomatoes, cut in half; 1 cup Cooper® Sharp Black Pepper cheese, shredded; 1/4 cup pickled or fresh jalapeño peppers, chopped; 1/3 cup yellow onions, diced and sautéed; 1/2 cup plain bread crumbs; 1/2 cup grated romano, parmesan or cotija cheese; sea salt to taste

Cheese Stuffed Tomatoes – The Appetizer That Stuffs It

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

This tasty little appetizer takes the time-honored tradition of replacing tomato insides with non-tomato insides, then combines it with the deliciousness of Cooper® Sharp. Hard to go wrong with that. And with the perfect hint of jalapeño heat, you’ve got a dish that’s sure to start your meal off right.

Author:

Cooper® Sharp

Image of Cheese Stuffed Tomatoes – The Appetizer That Stuffs It

Ingredients

6 ripe plum tomatoes, cut in half
1 cup Cooper® Sharp Black Pepper cheese, shredded
1/4 cup pickled or fresh jalapeño peppers, chopped
1/3 cup yellow onions, diced and sautéed
1/2 cup plain bread crumbs
1/2 cup grated romano, parmesan or cotija cheese
sea salt to taste

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Directions

Preheat oven to 375°F.
Using a melon baller or small spoon, scoop out the seeds and flesh of the tomato halves and set them aside. In a medium bowl, gently combine cheese, onions, jalapeño peppers, and bread crumbs, saving some grated cheese for topping later. Add sea salt to taste.
Place tomato halves in a buttered casserole dish and fill each with a generous helping of the cheese mixture. Sprinkle the tops of your filled tomatoes with a light layer of the remaining grated cheese. Bake about 12–15 minutes or until the tops are nicely browned.

Recipe Note

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