Grilled Stuffed Tomatoes


  • 2 large tomatoes
  • 1/2 cup reduced-fat Cheddar or Monterey cheese, shredded
  • 2 tsp. garlic, minced
  • 1 tbsp. fresh parsley, minced
  • 2 tbsp. Parmesan cheese, grated

Preheat grill to medium high heat.

Slices the tomatoes in half. Scoop out pulp and reserve in a small bowl. Chop bigger pieces of pulp and return to bowl.

Add Cheddar or Monterey cheese, garlic and parsley to pulp. Mix until combined. Use a spoon to remove excess liquid (I was able to remove 2-3 spoonfuls). Add Parmesan cheese and mix well.

Scoop 1/4 of the pulp mixture into each tomato half.

Put tomatoes on the top rack of a grill. Cook until cheese begins to melt, about 5-10 minutes. Move tomatoes to the lower rack and cook until tomatoes begin to soften and become lightly charred, about 5 minutes longer. Serve immediately.
by The Savvy Kitchen