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Cheesy Stuffed Tomatoes
Cheesy Stuffed Tomatoes

Before you jump to Cheesy Stuffed Tomatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One way to approach this to begin seeing some results is to understand that you do not need to alter everything at once or that you should altogether eliminate certain foods from your diet. Even more crucial than completely changing your diet is just simply substituting healthy eating choices whenever you can. In time, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

To sum up, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cheesy stuffed tomatoes recipe. You can have cheesy stuffed tomatoes using 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Cheesy Stuffed Tomatoes:
  1. Take Red Cooking Tomatoes
  2. Get Tomatoes, as many as you want to make
  3. Take Filling (this is per tomato)
  4. Take Low Fat Cottage Cheese (u can use regular if u wish)
  5. Provide Crumbled Feta Cheese (low fat or regular)
  6. Use Dry Ranch Dressing Powder
  7. Provide Minced Garlic
  8. Get Chopped Fresh Kale leaf
  9. Prepare Parmesan Cheese Powder
  10. Get Onion Powder
  11. You need Sea Salt
Instructions to make Cheesy Stuffed Tomatoes:
  1. Pre-heat oven to 300°F
  2. Line a baking dish with tin foil
  3. Carve the tops off the tomatoes the way you would carve the top from a pumpkin
  4. Gently scoop out the insides so as not to puncture through the tomato. You can discard the insides as they are not needed for this recipe.
  5. In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan
  6. You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese. If it's too runny the filling will boil out of your tomatoes when cooking.
  7. Using a small spoon, gently pack the filling a little bit at a time into the tomato. I put a little bit in and then mash it against the edges first to fill all of the crevices. You want them packed tightly and full enough so some filling is peeking out the top.
  8. Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn. You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered.
  9. Enjoy these as a snack or a fun side dish with your main dish.

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