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Grilled Stuffed Tomatoes

Prep 20 min
Total 30 min
Servings 6

Are these beautiful grilled tomatoes, stuffed with cannellinis, herbs and cheese, an appetizer, a side or a meal on their own? Answer: They’re whatever you want them to be. They work well as any of the above. MORE + LESS -

Ingredients

6: medium plum (Roma) tomatoes

1: tablespoon olive oil

1: can (15 oz) Progresso™ cannellini beans, drained, rinsed

1: cup shredded mozzarella cheese (4 oz)

1/4: cup finely chopped red onion

1: teaspoon chopped fresh thyme leaves

1/2: teaspoon crushed red pepper flakes

1/4: teaspoon salt

1: tablespoon lemon juice

1: tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps

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1

Heat gas or charcoal grill. Remove stem end from tomatoes, halve lengthwise and scoop out seeds and membranes. Brush inside and outside with olive oil.
2

In medium bowl, mix beans, cheese, onion, thyme, pepper flakes and salt. Spoon bean mixture into tomatoes.
3

Stack two 18x12-inch pieces of heavy-duty foil; fold edges over, and bring up sides to make a basket. Spray foil with cooking spray. Place foil on grill over medium heat; place filled tomatoes on foil. Cover grill; cook over medium heat 8 to 10 minutes or until cheese is melted and tomatoes are softened.
4

Drizzle with lemon juice; sprinkle with parsley.

Expert Tips

To easily remove the stuffed tomatoes without disturbing the filling, use tongs to pull the foil basket onto an unrimmed large cookie sheet or pizza peel.
Remove seeds and membranes from tomatoes using a sharp spoon or melon baller.