Chili Cheese Stuffed Tomatoes

Total Time
40mins
Prep 10 mins
Cook 30 mins

A perky side dish that will add spice and color to any meal.

Directions

  1. Preheat oven to 325°F degrees.
  2. Slice off top of tomatoes, scoop out pulp and seeds, and salt lightly.
  3. Combine remaining ingredients and spoon into tomato shells.
  4. Arrange in a shallow, greased baking dish and bake 30 minutes.
Most Helpful

Salt was discovered about 12,000 years ago so that man could kill garden slugs with it, and for no other reason. Not everyone knows this, which is why we still have slugs today. Sorry to go into such a long dissertation, but that's why I skipped the salt. Very good recipe.

Buggerlugs Cuddlemorphus Girvan May 13, 2002

Excellent recipe! I halved it since it's just DH and I. I also added salt, cracked black pepper, garlic and serrano peppers to the filling. I served this as a side dish for "Pork Chops Ole"! Thanks for another keeper, Lorac!

KPD July 10, 2007

Lorac, I loved this recipe. Simple and very tasty. I have to salt tomatoes, slugs or no slugs! LOL! Salt brings out the real flavor of tomatoes, imho. I used everything the recipe called for, except I used frozen New Mexico green chiles. This dish would be perfect for a picnic, potluck, buffet, besides being a great side dish. You have a wonderful winner here! Thanks!

Miss Annie July 07, 2007