Grilled Stuffed Tomatoes are stuffed with cheese, breading, and Italian seasoning—the perfect side dish for casual grilled meals. Turn a tomato into something special.
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I love grilled sides for grilled meals. And this grilled tomato recipe is quick and easy to prepare and add to the grill while finishing the main dish.
Since tomatoes are high in sugar, grilling will increase the flavor by caramelizing the sugars. Add a cheesy, spicy stuffing, and you have a great easy dish.
Use a fresh tomato for the grilling "container" for the good stuff. Add stuffing of anything you want. I went with Italian, but use the ingredient you wish as long as they are safe to consume without much cooking.
Great to serve with any meal but try them with Grilled Italian Chicken Breasts, Grilled Split Chicken Beasts, Grilled Whole Chicken, and Balsamic Pork Tenderloin.
Check out some other grilled sides like Grilled Pineapple, Grilled Peaches, Grilled Carrots, Grilled Baked Potatoes, and Grilled Biscuits.
📋Ingredients
- Tomatoes—firm and not over-ripe
- Cheese—Feta and Parmesan cheese but mozzarella, goat cheese, or other choices are OK.
- Italian seasoned bread crumbs but different flavors of your choice
- Garlic—fresh or a touch of powder
- Pantry ingredients—parsley, oregano, basil, salt, black pepper, Olive oil
- Some optional ingredients—cooked Italian sausage or other cooked ground or processed meat, cooked orzo, cooked rice or quinoa
👨🍳How To Make Grilled Stuffed Tomatoes
- Prep tomatoes by washing, cutting off tops, spoon out the inside.
- Wash out the shells and rinse the core of any seeds. Chop the cores into ¼-inch cubes removing any tough parts.
- Combine the chopped tomato, Feta, Parmesan, Italian breadcrumbs, garlic, and seasoning in a mixing bowl.
- Mix well, then stuff the filling into the tomato shells.
- Mix a topping of Parmesan, bread crumbs, and olive oil. Top each stuffed tomato with the mixture.
- Brush tomato skin with oil. Cook with the grill lid closed for about 10 minutes until the skin starts to fall off and the top is browning. You can put them directly on a well-oiled grill grate or in a grill pan.
- Be careful handling the tomatoes after cooking; they may fall apart easily.
👨🍳Oven Baked Stuffed Tomatoes
You can oven-bake stuffed tomatoes in a 400° oven for 10-12 minutes.
♨️ Grill temperature
This can be done near the end of other grillings. The grill needs to be in the medium range. So it matches most chicken, pork chop, and pork tenderloin recipes.
If you are cooking something like a Grilled Steak, the temperature of a small part of the grill can be decreased for the tomatoes.
Do not cook stuffed tomatoes on a grill hotter than 450°, or they will fall apart before the center is hot.
❓FAQs
Most tomatoes will work. Very ripe, soft tomatoes will tend to fall apart, so avoid them. Medium-sized round tomatoes work best. There are many types and colors at the market to try.
Yes. Use gluten-free bread crumbs. They are commercially available, or you can make your own by running gluten-free bread through a food processor.
A few hours only and refrigerate until needed.
Yes, but they are much better freshly cooked. Use a convection oven or air-fryer. Leftovers can be stored in an airtight container and refrigerated for 3 days.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Preheat the grill to about 400°- 450° surface temperature. Medium if you don't want to check the temp. Clean and oil grates. This can quickly be done near the end of grilling the main dish.
Wash tomatoes and cut tops off, making a bowl. Spoon out the inside, being careful not to go through the outside. Wash out the shells and take the inner core that you removed and wash off any seeds. Chop the cores and top into ¼ inch cubes—discard any tough parts of the core and stem.
Combine chopped tomato, ¼ cup each feta, Parmesan cheese, and Italian breadcrumbs in a mixing bowl. Add salt, pepper, parsley, oregano, basil, and garlic. Mix well, then stuff the filling into the tomato shells.
Mix 1 tablespoon each of Parmesan, bread crumbs, and olive oil.
Top each stuffed tomato with half of the mixture.
Brush tomato skin with oil.
Cook with the grill lid closed for about 10 minutes until the skin starts to fall off and the top is browning. You can put them directly on a well-oiled grill grate or in a grill pan.
Be careful handling the tomatoes after cooking; they may fall apart easily.
📖 Recipe
Grilled Stuffed Tomatoes
Ingredients
- 2 tomatoes - Medium and firm
- ¼ cup Feta cheese
- ¼ cup Parmesan cheese - plus 1 tablespoon grated
- ¼ cup Italian seasoned bread crumbs - plus 1 tablespoon
- 1 teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon pepper
- 1 clove garlic crushed
- 1 tablespoon olive oil plus some for brushing
Instructions
- Preheat the grill to about 400°- 450° surface temperature. Medium if you don't want to check the temp. Clean and oil grates. This can quickly be done near the end of grilling the main dish.
- Wash tomatoes and cut tops off, making a bowl. Spoon out the inside, being careful not to go through the outside. Wash out the shells and take the inner core that you removed and wash off any seeds. Chop the cores and top into ¼ inch cubes—discard any tough parts of the core and stem.
- Combine chopped tomato, ¼ cup each feta, Parmesan cheese, and Italian breadcrumbs in a mixing bowl. Add salt, pepper, parsley, oregano, basil, and garlic. Mix well, then stuff the filling into the tomato shells.
- Mix 1 tablespoon each of Parmesan, bread crumbs, and olive oil.
- Top each stuffed tomato with half of the mixture.
- Brush tomato skin with oil.
- Cook with the grill lid closed for about 10 minutes until the skin starts to fall off and the top is browning. You can put them directly on a well-oiled grill grate or in a grill pan.
- Be careful handling the tomatoes after cooking; they may fall apart easily.
Your Own Private Notes
Recipe Notes
Pro Tips
- Use round, medium to large firm tomatoes.
- You can oven-bake stuffed tomatoes in a 400° oven for 10-12 minutes.
- Stuff with what you want, but my suggestions are very good. Multiple options are discussed in the post.
- Cook directly on the grill grates or a grill pan.
- Time will vary by the grill temperature and size of the tomatoes.
- Leave the skin on until served, it will hold the tomatoes together somewhat.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published July 18, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dr Dan
I had never had one before so I was very happy with the results. I'm going to follow a recipe someday.
Sage
I love stuffed tomatoes; haven't made them in ages. But I never thought of putting them on teh grill; smart idea.
Rita