Stuffed Tomatoes with Mozzarella

Tomatoes, zucchini, and bell peppers are perfect for stuffing. Once the flesh and seeds have been scooped out, the remaining shells are firm enough to hold their shape as they cook. Here, tomatoes are filled with sautéed corn and greens, toasted bread pieces, and mozzarella, which melts and turns deliciously golden under the broiler.

Stuffed Tomatoes with Mozzarella

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  • 2 slices rustic bread torn into small pieces (about ¾ cup)
  • 4 ripe medium tomatoes halved horizontally
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • Pinch red pepper flakes
  • ½ shallot thinly sliced
  • 1 cup corn kernels from 1 ear
  • 3 cups packed chopped greens such as Swiss chard, or beet greens
  • 3 ounces fresh mozzarella cheese sliced


  • Heat broiler with rack 8 inches from heat source.
  • Toast bread on a rimmed baking sheet, tossing once, until crisp, about 2 minutes.
  • Scoop out seeds and flesh from each tomato into a bowl; reserve.
  • Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium.
  • Add red pepper flakes and shallot; cook, stirring frequently, until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice.
  • Cook, stirring, until reduced by half, about 2 minutes.
  • Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes.
  • Season with salt.
  • Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle each half with toasted bread, drizzle with remaining tablespoon oil, and top with mozzarella.
  • Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve immediately.
  Stuffed Tomatoes with Mozzarella

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