Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cheesy stuffed tomatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

These vine tomatoes are stuffed with four different cheeses, olive oil, and breadcrumbs, then baked until tender and crisp on top. These stuffed tomatoes are full of sausage, rice and plenty of cheese, then topped with parmesan and breadcrumbs and baked to perfection. A unique main course that's sure to get rave reviews!

Cheesy Stuffed Tomatoes is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Cheesy Stuffed Tomatoes is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have cheesy stuffed tomatoes using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cheesy Stuffed Tomatoes:

1. Prepare Red Cooking Tomatoes
2. Take 1 Tomatoes, as many as you want to make
3. Prepare Filling (this is per tomato)
4. Prepare 2 1/2 tbsp Low Fat Cottage Cheese (u can use regular if u wish)
5. Prepare 4 1/2 tbsp Crumbled Feta Cheese (low fat or regular)
6. Get 3/4 tsp Dry Ranch Dressing Powder
7. Prepare 3/4 tsp Minced Garlic
8. Make ready 2 tbsp Chopped Fresh Kale leaf
9. Take 2 1/2 tbsp Parmesan Cheese Powder
10. Make ready 1 dash Onion Powder
11. Prepare 1 dash Sea Salt

Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling. Laura posted a recipe for vegan goat cheese stuffed tomatoes last week that caught my eye. I don't usually make stuff vegan on purpose having no reason to, but I'll gladly eat that way if it tastes good.

Steps to make Cheesy Stuffed Tomatoes:

1. Pre-heat oven to 300°F
2. Line a baking dish with tin foil
3. Carve the tops off the tomatoes the way you would carve the top from a pumpkin
4. Gently scoop out the insides so as not to puncture through the tomato. You can discard the insides as they are not needed for this recipe.
5. In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan
6. You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese. If it's too runny the filling will boil out of your tomatoes when cooking.
7. Using a small spoon, gently pack the filling a little bit at a time into the tomato. I put a little bit in and then mash it against the edges first to fill all of the crevices. You want them packed tightly and full enough so some filling is peeking out the top.
8. Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn. You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered.
9. Enjoy these as a snack or a fun side dish with your main dish.

These stuffed tomatoes are the essence of summer. Field-fresh tomatoes, stuffed with an aromatic, Mediterranean-inspired mixture of couscous, fresh herbs, mushrooms and olives, topped. Serve up a small batch or double, triple, or quadruple the recipe to feed a crowd. Stuffed tomatoes can be made in numerous ways, all delicious and filling. They can be used as a meal on their own with a bit of rice or couscous.

So that’s going to wrap it up for this special food cheesy stuffed tomatoes recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!