Cheese Stuffed Tomatoes – The Appetizer That Stuffs It

Shred Shred SHRED 6 6 SERVES: 6
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This tasty little appetizer takes the time-honored tradition of replacing tomato insides with non-tomato insides, then combines it with the deliciousness of Cooper® Sharp. Hard to go wrong with that. And with the perfect hint of jalapeño heat, you’ve got a dish that’s sure to start your meal off right.


• 6 ripe plum tomatoes, cut in half
• 1 cup Cooper® Sharp Black Pepper cheese, shredded
• 1/4 cup pickled or fresh jalapeño peppers, chopped
• 1/3 cup yellow onions, diced and sautéed
• 1/2 cup plain bread crumbs
• 1/2 cup grated romano, parmesan or cotija cheese
• sea salt to taste


• Preheat oven to 375°F.

• Using a melon baller or small spoon, scoop out the seeds and flesh of the tomato halves and set them aside. In a medium bowl, gently combine cheese, onions, jalapeño peppers, and bread crumbs, saving some grated cheese for topping later. Add sea salt to taste.

• Place tomato halves in a buttered casserole dish and fill each with a generous helping of the cheese mixture. Sprinkle the tops of your filled tomatoes with a light layer of the remaining grated cheese. Bake about 12–15 minutes or until the tops are nicely browned.

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