Bacon and Blue Cheese Stuffed Tomatoes with Buttery Garlic Breadcrumbs

“It’s the most wonderful time of the year…”

No, I am not referencing the Target commercial about back to school shopping. In fact, that topic around here is like the equivalent of saying the name Voldemort out loud at Hogwarts. I am married to a high school teacher, and the back to school thing is something you do not bring up unless you want your significant other to go into a deep dark depression followed by a slight panic attack/freak out.

No, of course I am talking about tomato season!

I love tomatoes. The other day I was at my parent’s house looking through their garden. I was practically drooling looking at all the little green cherry tomatoes and heirloom tomatoes just waiting to ripen. They are just begging to go in salads, be dipped in ranch, or to be turned into tomato sauce. Oh man! I cannot wait!

So, if this is my favorite time of the year, you know that it is Mike’s least favorite time of the year. But, I think I have him in the palm of my hand, thanks to my good friend cream cheese! He is so close to eating a straight up raw tomato. Well, maybe not, but baby steps folks. He ate half of a tomato stuffed with bacon, blue cheese, cream cheese, and roasted red peppers. He said it reminded him of a twice baked potato. How? I have no idea. He doesn’t have the best palate. Like I said, baby steps.

These tomatoes would be a great appetizer or side dish. They take no time at all and have no tomato guts, which as you all know is the bane of a tomato hater’s existence. So, give it a try and enjoy my favorite time of year, tomato season!

Bacon and Blue Cheese Stuffed Tomatoes with Buttery Garlic Breadcrumbs
Prep time

Cook time

Total time


Recipe type: Appetizer/Side Dish
Serves: 3-6

  • 3 Roma Tomatoes, halved and seeded
  • 2 Pieces Cooked Crispy Bacon, diced
  • 6 Chives, chopped
  • ½ Cup Diced Roasted Red Peppers
  • ¾ Cup Blue Cheese Crumbles
  • Pinch of Salt
  • Pinch of Black Pepper
  • 4 Tablespoons Cream Cheese, at room temperature
  • ½ Cup Heavy Cream
  • 2 Tablespoons Unsalted Butter
  • 1 Clove Garlic, grated
  • ½ Cup Panko Breadcrumbs

  1. Add the salt, pepper, cream cheese, blue cheese crumbles, and heavy cream to a food processor. Pulse together for a minute or two until the mixture is smooth and creamy.
  2. Spoon cream cheese mixture into a small mixing bowl. Add chopped bacon, chives, and red peppers to the cream cheese mixture. Mix until well combined.
  3. Spoon a few tablespoons of the cream cheese filling into each tomato. Set on a small baking sheet. Turn the broiler on high.
  4. In a small pan, melt butter over low heat. Add grated garlic and breadcrumbs once the butter melts. Cook breadcrumbs over low until they turn light golden brown. Add a spoonful of breadcrumbs to each tomato.
  5. Place tomatoes under the broiler for five minutes until the filling gets hot and the breadcrumbs turn a deep golden color. Serve right away.

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  1. debra says

    Beautiful looking recipe! Do you think one could bake and then freeze these for later? I have a lot of garden tomatoes right now.

  2. says

    Hi Stephanie, congrats on the new upcoming addition. I’m glad to have meet a fellow townie for a brief moment a the conference. I already knew I was in for some goodies esp when your card has a beautiful pic of procuitto+arugula+soft boiled egg. yum! i’ll be back!

  3. says

    My best friend was a teacher so she was miserable at back-to-school. Now she’s an administrator so she’s miserable year round. :) I hated tomatoes forever but have been teaching myself to eat them and making progress. In fact, I just brought home some heirloom cherry tomatoes and I have some goat cheese at home and you’re giving me ideas. :)

  4. says

    Oh dear lord. See, this is why you’re one of my favourite bloggers. Your writing makes me laugh, and then the photos of the food you create make it feel like little tiny arms are reaching out from my screen and hugging me and giving me a feeling that can only come from good food.

    I have a feeling I would butcher these if I tried to make them, but I’m going to save it and hand it to my step-dad, and see what he can do with the recipe. This is right up his street, too. I love being in a family of food lovers.


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