Chili Cheese Stuffed Tomatoes
Transform your next mealtime into a show-stopping experience with these bold and flavorful Chili Cheese Stuffed Tomatoes. This easy-to-make recipe features juicy beefsteak tomatoes brimming with a hearty filling of seasoned ground beef, black beans, sweet corn, and aromatic spices like chili powder and smoked paprika, all lovingly topped with melty cheddar cheese. Baked to perfection, these stuffed tomatoes deliver a comforting blend of smoky, cheesy, and savory goodness in every bite. Perfect for weeknight dinners or casual entertaining, they’re a unique twist on classic chili with minimal prep time and big flavor. Garnish with fresh parsley or cilantro for a pop of color and freshness, and serve alongside a crisp green salad or crusty bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 large beefsteak tomatoes
- 0.5 pound ground beef
- 0.5 cup black beans (drained and rinsed)
- 0.25 cup sweet corn (drained)
- 0.5 cup yellow onion, finely diced
- 2 cloves minced garlic
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley or cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the beefsteak tomatoes and use a spoon to carefully scoop out the seeds and pulp, leaving the outer shell intact. Set the pulp aside for later use.
Sprinkle a small pinch of salt inside each hollowed tomato and place them upside down on a paper towel to drain excess moisture while you prepare the filling.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Stir in the black beans, corn, reserved tomato pulp, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook the mixture for 3-4 minutes until everything is heated through and well combined.
Turn off the heat and let the filling cool slightly. Pat the insides of the tomatoes dry with a paper towel and place them upright in a baking dish.
Carefully spoon the chili mixture into each tomato, pressing it down gently to fill them completely. Top each stuffed tomato with a generous amount of shredded cheddar cheese.
Bake in the preheated oven for 15-20 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
Remove the tomatoes from the oven and let them cool for 5 minutes. Garnish with fresh parsley or cilantro before serving.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
