Grilled Stuffed Mozzarella Tomatoes

READY IN: 50mins
Recipe by BratGyrl

This is a appetizer or side dish(ish), great for summer parties and even served cold the day after for picnics. For super easy clean up, grill on a disposable aluminum pan, the kind you find at the dollar store...

Top Review by gypsygal

"This recipe deserves more than 5 Stars"! Your recipe is not only "delicious" but "Flexible" and still Low Carb. I gave your recipe a work out with my Summer Tomatoes and garden herbs this year. "Italian" - mozzarella cheese, chives, oregano, basil & parsley. "Greek" - feta cheese, chives, oregano, basil & parsley. "Mexican" or spicy - cheddar cheese, jalapeno pepper or a few drops of hot sauce, chives, & cilantro instead of parsley. Your recipe got rave reviews with family and friends. The "bonus"? On the grill or in the oven it's always perfect! Thank you, Thank you.

Ingredients Nutrition


  1. Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
  2. Chop pulp and set aside.
  3. Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
  4. Fill tomato halves with cheesy breadcrumb.
  5. Spray cooking spray lightly on the bottom of aluminum pan.
  6. Place tomato halves in disposable pan and wrap top loosely with foil.
  7. If grilling, set over grill for at least 10 minutes.
  8. If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
  9. Uncover and serve on pan with large sprigs of parsley or curly parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a