Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

Dinner Gluten-free Italian Kid-Friendly

Looking for a way to keep the flavors of summer alive and use this year’s remaining amazing tomato harvest? Look no further than these comforting baked stuffed tomatoes.

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Be sure to scoop out the inside of your tomatoes to make maximum room for stuffing goodness and prevent sogginess.

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Then let your food processor or blender do the rest of the work—whirring your spicy Way Better Sriracha Chips with the rest of the ingredients for a tasty filling.

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Bake, sprinkle, melt and you’re ready to dig in! Baked stuffed tomatoes are a quick and easy dish that’s a surefire way to impress game day guests or make a party perfect impression. Let’s eat!

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prep: 15 minutes
cook: 10 minutes
servings: 2-4

Ingredients

6 medium tomatoes

1 bag Way Better Sriracha Corn Tortilla Chips

2 garlic cloves

½ cup shredded parmesan cheese + 2 Tbsp for topping at the end

½ white onion

2 Tbsp fresh oregano

Salt & pepper

Preparation

Slice the tops off of the tomatoes, and scoop out the seeds and extra liquid.

In a food processor or blender, process the chips until they are a grainy dust. Add the garlic, ½ cup parmesan, onion, oregano, and about ½ tsp each of salt and pepper. Pulse until there are no large chunks remaining.

Scoop the mixture into each tomato until full.

Bake at 425° F until the tomatoes are soft, about 25 minutes. Remove from the oven and sprinkle with the remaining parmesan. Bake for another 5 minutes, or until the cheese is melted. Serve warm!