Unsure what to do with large summer garden crop? These easy stuffed tomatoes with meat and cheese are always a hit with family and friends.
I’m always looking for recipes to use up our garden tomatoes. So, even though we are at the end of winter, I’m already planning a summer garden.
Next month is the time when we start our garden seeds indoors. We used to buy seedling from a local nursery, but it’s so easy to grow your own.
My husband’s parents have been getting large quantities of hot house tomatoes grown at a local farm. They shared some with me and I came up with this recipe for stuffed tomatoes with meat and cheese.
I got a great deal on some sausage links so I chopped those up for the filling. But, any ground meat can be used. I’ll be trying out our ground venison next time.
You’ll want to scoop out the seeds on all of the tomatoes and cut the bottoms so they sit nicely without rolling. And, you can use any size in these stuffed tomatoes with meat and cheese.
For the cheese, I chose a Monterey Jack. I don’t recommend buying the pre-shredded kind as starch is typically added as an anti-caking agent.
Feel free to use any cheese you have on hand for these yummy stuffed tomatoes with meat. I love sharp cheddar on ground burger meat.
Monterey Jack is a good choice to go with the sausage meat. To ensure the meat was surrounded by the cheese, I first lined the inner of the tomato with slices, then topped the meat with grated pieces.
The result is certain to please all you cheese lover’s out there. In fact, I probably should have called this recipe Cheesy Stuffed Tomatoes with Meat.
We never get a lot of peppers from the garden to make a whole stuffed pepper recipe. But, I have done taco meat stuffed peppers and squash with veggies from our summer garden.
If you use tomatoes on the smaller side, this recipe makes a wonderful appetizer. It’s perfect to serve to friends and family at your summer parties.
If you are making these stuffed tomatoes with meat and cheese for a party, you can prepare them the day before. Then, just take them out of the refrigerator and bake when ready to serve.
Although I haven’t tried it, I bet these could also be cooked outside on the grill. It’s a good option for hot summer days when you don’t want to heat up the kitchen.
To brown up the cheese, you can place them under the broiler from a minute or two. But, some may prefer their cheese on the gooey side.
With all the tomato plants in our garden each year, I’m surprised I haven’t created more low carb tomato recipes. Usually, I just cut up the summer crop to enjoy in a tossed salad.
This is such a simple recipe, I’m surprised it took me so long to discover it. I don’t have a lot of time to browse the Pinterest boards these days which is how I likely missed it.
With my busy schedule, I live off these easy basic low carb recipes. There no need to make life more complicated than it has to be.
I hope you enjoy these cheesy stuffed tomatoes. We devoured them and I’m sure you will too. Enjoy!
Stuffed Tomatoes with Meat and Cheese Recipe
Stuffed Tomatoes with Meat and Cheese
Unsure what to do with large summer garden crop? These cheesy meat stuffed tomatoes are always a hit with family and friends.
- 10 medium tomatoes
- 1 pound sausage or other ground meat
- 1/2 cup Monterey Jack cheese
- 10 slices thin Monterey Jack cheese
- 3 tablespoons olive oil for greasing
- Fresh Parsley for garnishing
Preheat oven to 350°F
Peel of skin of sausage. Mince sausage or use a food processor to ground meat.
In a slightly greased skillet, brown sausage for a few minutes.
Properly wash tomatoes with cold water. Wipe with clean cloth.
Make a thin slice at the end of tomatoes, allowing each tomato to stand properly. Slice the top part of tomato to make an opening.
Spoon the center of each tomato, remove seeds.
Slightly brush the outer sides of tomatoes with olive oil.
Add thin slices of cheese around the insides of tomatoes and fill each one with cooked sausage. Top with grated cheese.
Bake for 5 to 8 minutes or until cheese is melted and golden. Feel free to add more cheese if you want cheese to overflow or drip on the sides.
Allow to cool for 1 to 2 minutes and slowly transfer to a serving platter.
Garnish with fresh minced parsley.