Grilled Stuffed Tomatoes


  • 4 large tomatoes
  • 1 1/2 cup cottage cheese
  • 1/3 cup cream cheese
  • 1/3 cup toasted slivered almonds
  • 1 Tbsp. chopped fresh basil
  • Ad
  • 1 tsp. ground cumin
  • 3 Tbsp. chopped red bell pepper
  • salt and pepper
  • olive oil


Lightly coat almonds with olive oil and toast in oven at 350 degrees F (180 degrees C), for 4 to 5 minutes or until golden.

Slice top off each tomato and scoop out pulp delicately. Reserve half the pulp and transfer to bowl. Set hollowed out tomatoes and their top aside.

Add cottage cheese, cream cheese, and remaining ingredients to reserved tomato pulp. Mix well. Season to taste.

Stuff each tomato with cheese mixture.

Cook over medium heat on lightly oiled grill for 10 minutes.

Garnish each tomato with the sliced top and serve with a spinach salad.

Note: I have eliminated the cumin and added either tuna, crab, or shrimp to this recipe. If preferred, the cumin can be left in the recipe.

By Connie from Cotter, AR


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