Blue Cheese Stuffed Tomatoes

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Hope you enjoy.

Ingredients Nutrition


  1. Cut off tomato tops to make caps.
  2. Scoop out pulp from caps and bottoms.
  3. Beat cream cheese, blue cheese and sour cream in bowl until well blended.
  4. Add celery onion and nuts; mix well.
  5. Spoon or pipe into tomato shells, mounding slightly.
  6. Replace tomato caps; secure with toothpicks.
  7. Chill in refrigertor.
  8. Garnish with parsley, if desired.


Most Helpful

I used the Italian Tomato it is not the Roma, and used it for addition to a spring Salad by placing it in the center, a lite vinaigrette was the dressing.

Deborah J DuBost May 31, 2014

Loved these little guys! I loved how all the flavors came out over time. The only thing I did differently is I left the tomato tops off.

BlondeStranger77 July 12, 2010

These were just great! Wonderful fingerfood and the flavors go really well together. Love blue cheese and these were yummy, thanks :) Made for Spring PAC 2008.

Midwest Maven April 11, 2008

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