simple cooking recipe Cheesy Stuffed Tomatoes with 11 ingredients and 9 stages of easy cooking, which is tasty delicious.
Without fail making ultimate Cheesy Stuffed Tomatoes easy, yummy, practical.
Good Evening all, now you get cook recipe Cheesy Stuffed Tomatoes with 11 ingredients and 9 steps. Next this is how to make it, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Cheesy Stuffed Tomatoes.
Ingredients for Cheesy Stuffed Tomatoes
Prepare : Red Cooking Tomatoes.
Needed : Tomatoes, as many as you want to make.
Needed : Filling (this is per tomato).
Needed : Low Fat Cottage Cheese (u can use regular if u wish).
Prepare : Crumbled Feta Cheese (low fat or regular).
Needed : Dry Ranch Dressing Powder.
Prepare : Minced Garlic.
Needed : Chopped Fresh Kale leaf.
Prepare : Parmesan Cheese Powder.
Prepare : Onion Powder.
Prepare : Sea Salt.
If all cooking materials Cheesy Stuffed Tomatoes it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Step by Step Cooking Cheesy Stuffed Tomatoes
Pre-heat oven to 300°F.
Line a baking dish with tin foil.
Carve the tops off the tomatoes the way you would carve the top from a pumpkin.
Gently scoop out the insides so as not to puncture through the tomato. You can discard the insides as they are not needed for this recipe..
In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan.
You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese. If it's too runny the filling will boil out of your tomatoes when cooking..
Using a small spoon, gently pack the filling a little bit at a time into the tomato. I put a little bit in and then mash it against the edges first to fill all of the crevices. You want them packed tightly and full enough so some filling is peeking out the top..
Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn. You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered..
Enjoy these as a snack or a fun side dish with your main dish..
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