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.


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



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.


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!



Baked Stuffed Tomatoes

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


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


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!

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