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Pepper Jack and Bacon Stuffed Cherry Tomatoes
Prep Time
40 mins
This easy pepper jack and bacon stuffed tomato recipe is cute, festive, the perfect party appetizer!
Servings: 25 Stuffed Tomatoes
  • 25 cherry tomatoes (as large as you can find)
  • 4 slices bacon, cooked and crumbled
  • 3/4 - 1 cup shredded pepper jack cheese
  • 2 Tbsp bread crumbs, plain or Italian
  • 2 Tbsp olive oil
  1. Preheat the broiler on your over and line a baking pan with foil.
  2. Scoop out the insides of each cherry tomato with a small spoon or pairing knife (if your tomatoes are large enough, a melon scooper will work as well). Lay all tomatoes cut side down onto a paper towel so any remaining liquid or seeds can drain out for about 10-15 minutes.
  3. Stuff each tomato with cheese and bacon, about 2-3 pieces of bacon per tomato and about 1-2 tsp of pepper jack cheese.
  4. Place all tomatoes in the baking dish and drizzle with 2 Tbsp of olive oil. Sprinkle bread crumbs over the top (they will mix with the cheese once broiled, but it gives it a nice flavor).
  5. Broil for 3-4 minutes, or until cheese is bubbly and golden brown.
  6. Best when served warm.
  7. Enjoy!
Recipe Notes

(If the tomatoes will not stand up on their own, cut a small sliver off the bottom of each to give it a flat surface.)