A blog by ordinary people about living an extraordinary life

Deviled tomatoes

I saw this recipe the other day while watching Paula Deen on Food Network (


Since Meghan and I are tomato fans we figured we would give it a shot.  Throwing in my usual changes to the recipe (no bacon, no oil, no bread) based on what we had in our pantry and fridge, these tomatoes turned out to be delicious.  And not only were they great for dinner last night, they went perfectly as a side dish with our lentils tonight. I think these would work as a side dish for breakfast or brunch as well, and the filling can definitely be personalized.  Give them a shot and let me know how yours turn out.


  • 1/2 an onion, diced
  • 1/2 a green bell pepper, diced
  • 4 tomatoes
  • 3 cloves of garlic, finely diced
  • 2 scallions, diced
  • 1 tablespoon of dried oregano
  • dash of red pepper flake
  • salt
  • pepper
  • 2 ounces of pepper jack cheese, shredded and divided

Cut the tops off of the tomatoes and using a spoon remove the seeds and flesh from the tomato. Set aside.

In a non-stick skillet over medium heat, saute the onion and green pepper for 5 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Add the flesh from the inside of the tomato, scallions, salt and pepper.  Season with oregano and red pepper flake.  Bring to a simmer and cook for 5-10 minutes until pepper is soft.  Remove from the heat and mix in 1/2 of the cheese.


Stuff the tomatoes with the filling.  Top with the remaining cheese.


Cook under the broiler until the cheese is bubbly and slightly browned.  I served them with some quinoa and sliced avocado.  The jack pepper cheese and red pepper flakes add a nice kick.



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This entry was posted on April 11, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , .
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