Chile-Cheese Stuffed Tomatoes
These chile cheese stuffed tomatoes were deliciously cheesy and juicy. We served these tomatoes with a salad and red wine mushroom sauce, yum!!! Definitely a keeper!
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 3 | tablespoons |
green chili peppers, canned
drained |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
tomatoes
|
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 45 | ml |
green chili peppers, canned
drained |
Directions
Cut tomatoes in half, horizontally; scoop out pulp, leaving shells intact. Discard pulp. Place shells upside down on paper towels to drain.
Combine sour cream and rest of ingredients and spoon into tomatoes.
Place in a greased 13 x 9 pan.
Broil 5½ inch from heat 4 minutes or until thoroughly heated.
