Garlic Parmesan Stuffed Tomatoes | Easy Baked Appetizer Recipe!

Ingredients Checklist (Tap as You Prep)

• 4 large firm vine-ripened beefsteak or Roma tomatoes, halved horizontally
• ½ lb (225g) lean ground Italian turkey, chicken sausage, or whipped cottage cheese-ricotta blend
• ¾ cup freshly grated Parmigiano-Reggiano + ½ cup shredded mozzarella
• ⅓ cup toasted almond flour or seasoned panko breadcrumbs
• 4 cloves fresh garlic, finely minced + 2 tablespoons extra-virgin olive oil
• ⅓ cup finely chopped fresh sweet basil and flat-leaf parsley
• 1 teaspoon dried oregano + ½ teaspoon crushed red pepper flakes
• ¾ teaspoon kosher salt and ½ teaspoon freshly cracked black pepper

Step-by-Step Cooking Instructions

1. Hollow & Salt-Drain the Tomatoes: Preheat your oven to 400°F (200°C). Scoop out the seeds and watery pulp from the 8 tomato halves with a spoon, sprinkle the insides lightly with salt, and place cut-side down on paper towels for 5 minutes so they never turn watery.
2. Sauté the Savory Garlic-Protein Filling: In a skillet over medium-high heat, brown the Italian turkey or sausage with minced garlic, oregano, and chili flakes for 5 minutes, then stir in the chopped tomato pulp, fresh basil, parsley, and half the Parmesan.
3. Mound the Tomato Cups: Arrange the drained tomato halves cut-side up in an oiled baking dish and pack the warm protein-herb filling generously into each cavity.
4. Crown with Crispy Parmesan Crust: Toss the remaining Parmigiano-Reggiano, mozzarella, almond flour (or panko), and olive oil together and press over each stuffed tomato.
5. Roast Until Blistered & Golden: Bake for 18–20 minutes until the tomatoes are tender-caramelized and the cheese crust is bubbling golden brown.