Cheddar and Parmesan Stuffed Tomatoes

I like to try different recipes, and while visiting my parents this past weekend I prepared these delicious baked tomatoes stuffed with herbs and cheese. Goat cheese can be used in place of the Cheddar and Parmesan.

Cheddar and Parmesan Stuffed Tomatoes

Recipe by Lisa Turner Published on April 1, 2007 Fresh tomatoes stuffed with Cheddar and Parmesan cheeses and seasonings Print this recipe Ingredients: 5 large beefsteak tomatoes 1 cup fresh parsley, chopped 3/4 cup bread crumbs or cornmeal 3/4 cup grated Cheddar cheese 1/4 cup fresh grated Parmesan cheese 1 tablespoon lemon juice 1/2 teaspoon fresh cracked black pepper, or to taste 2 tablespoons olive oil Instructions: Preheat an oven to 375° and butter or grease a large casserole dish. To prepare the tomatoes, slice about 1/2-inch off the top of the tomato and discard. Using a spoon and with the aid of a serrated knife, gently scoop out the seeds and most of the pulp until you have a hollow shell about 1/4- to 1/2-inch thick. Reserve the pulp and discard the seeds. Turn the shells upside down to drain off any excess liquid. Chop up the reserved tomato pulp and add to a medium mixing bowl. Add the parsley, bread crumbs or cornmeal, cheese, lemon juice and pepper, and stir to combine. Lightly salt the inside of the tomato shells. Using a spoon, stuff the tomato shells with the cheese mixture, gently pushing the mixture down. Repeat until each shell is full and transfer to the prepared casserole dish. Drizzle with the olive oil. Bake for 20 to 25 minutes or until the tops are browned and the tomatoes are softened. Serve hot or warm or at room temperature. Makes 5 appetizers or sides