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Quick to make and high in protein, these stuffed tomatoes are an easy dinner or appetizer. Instead of using rice or grains, we’re packing these with a cheesy, easy-to-make cottage cheese and herb filling.

Stuffed tomatoes topped with breadcrumbs and chopped parsley are arranged on a white plate, with forks and drinking glasses in the background.
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I love tomatoes in everything from my all-time favorite lunch, Boursin tomato sandwich, to tomato gazpacho.

But when you need something fast that you can make ahead of time, stuffed tomatoes are it! These are packed with a high-protein and cheesy filling, and you can prep them to be baked on the day of.

A woman smiles while holding a blue dish filled with baked stuffed peppers and stuffed tomatoes, all topped with breadcrumbs, in a kitchen.
High-protein Vegetarian Option: The cottage cheese filling is the perfect base because it’s filling and creamy.
A hand holds a red and white plate with four stuffed tomatoes, baked to perfection and topped with breadcrumbs and herbs, in a cozy kitchen setting.
So Much Flavor: These are like summer on a plate with loads of fresh herbs and lemon zest.
A stuffed tomato filled with a creamy mixture and topped with breadcrumbs is cut open on a speckled plate, with a fork beside it. More stuffed tomatoes are on a plate in the background.
With common ingredients, they’re great as a last-minute holiday or dinner party appetizer.

Key ingredients

If you have a garden or are a regular at the farmers market, I’m guessing you have or can easily get everything for these tomatoes. Jump down to the recipe card for exact measurements.

  • Tomatoes: Grab 8 large tomatoes. Any type of tomato will work but I’ve found Beefsteak, Early Girl, and Heirloom varieties work best. We will salt them to draw out excess moisture.
  • Cottage Cheese: Full-fat works best here. Some brands have more water on top, so if that’s the case, just drain that off.
  • Parmesan Cheese: Freshly grated is best! When I tested it with pre-grated cheese, it just didn’t melt as well.
  • Fresh Herbs: Grab fresh basil and Italian parsley for a burst of flavor.
  • Lemon: You only need the zest from the lemon to brighten the rich filling.
  • Panko Breadcrumbs and Olive Oil: These are a larger type of breadcrumb that, when mixed with oil, toast up into the best crispy breadcrumb crust to contrast the creamy filling!

Sensitive to textures?

Have issues with the texture of cottage cheese? No worries! Blend it into a creamy sauce using a hand immersion blender. I promise the texture will not bother you one bit once it’s blended!

Nine labeled ingredients on a red tile surface: breadcrumbs, lemon, cottage cheese, oil, garlic, seasonings, basil, parsley, tomatoes, and parmesan.

How to make Stuffed Tomatoes

Making these only takes a little bit of prep time. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Prep the tomatoes by hollowing them out and salting. →Sprinkling with salt helps draw out moisture to prevent soggy baked tomatoes–science!
  2. Stir together the filling.
  3. Assemble the tomatoes by draining out any excess moisture and then stuffing them with the cheese filling.
  4. Top with breadcrumbs and bake until golden and bubbly.

save The guts!

Save those tomato guts! These are perfect for using in other recipes like fresh tomato and basil soup or homemade marinara sauce.

A glass bowl on a red tiled surface contains chopped herbs, grated cheese, minced garlic, lemon zest, pepper, and a white creamy base, with a spoon inside.
A baking tray with red bell peppers stuffed with a creamy mixture sits next to a bowl of cooked quinoa on a red tiled countertop.

make them ahead of time

I love making these for summer barbecues because I can prep them a few days in advance. Just fill them, but leave off the breadcrumbs. I like to place them in a tray and cover them with plastic wrap. Store in the fridge for up to 3 days. When it’s time to eat, just mix up the panko breadcrumbs and olive oil, top and bake!

Stuffed tomatoes topped with breadcrumbs and herbs are arranged on an oval plate, with a few servings on a side dish and glasses of water nearby.
Be cautious not to overbake these! The tomatoes should be just soft to the touch. They are delicious served warm or room temperature.
A stuffed tomato filled with a creamy mixture and topped with breadcrumbs is cut open on a speckled plate, with a fork beside it. More stuffed tomatoes are on a plate in the background.
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Stuffed Tomatoes With Herby Cottage Cheese

4.43 from 7 ratings
By: Sarah Bond
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 4 servings
Quick to make and high in protein, this easy cottage cheese stuffed tomatoes recipe is an easy dinner without rice or grains.

Ingredients 

  • 8 medium to large tomatoes
  • 1 tsp salt
  • 1½ cups cottage cheese, full-fat is best here, 300 g
  • ¼ cup grated parmesan cheese, 25 g
  • ¼ cup finely chopped fresh basil, 20 g
  • ¼ cup finely chopped Italian parsley, aka flat-leaf parsley, don't use curly parsley here
  • ½ tsp each dried thyme and dried rosemary
  • ¼ tsp ground black pepper
  • ½ lemon (just the zest)
  • 2 cloves garlic, minced
  • ½ cup panko breadcrumbs, 25 g
  • 2 Tbsp olive oil, 30 mL
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Instructions 

  • Cut Tomatoes: Use a serrated knife to cut the top ½ inch off of each of the 8 medium to large tomatoes. Use a small knife to cut around the inside of each tomato, separating the juicy flesh from the outside. Use a spoon to scoop out the pulp (this can be used in other recipes*).
    A partially hollowed tomato sits on a wooden cutting board beside a whole tomato, a spoon with tomato flesh, and a serrated knife on a red tiled surface.
  • Salt Tomatoes: Sprinkle 1 tsp salt evenly into each of the tomatoes. Set aside while you prepare the rest.
    Four hollowed-out tomatoes and a small glass bowl of salt are arranged on a red tiled surface.
  • Filling: In a large bowl, stir together 1½ cups cottage cheese, ¼ cup grated parmesan cheese, ¼ cup finely chopped fresh basil, ¼ cup finely chopped Italian parsley, ½ tsp each dried thyme and dried rosemary, ¼ tsp ground black pepper, ½ lemon (just the zest), and 2 cloves garlic (minced).
    A glass bowl with ricotta cheese, chopped parsley, grated parmesan, lemon zest, minced garlic, black pepper, and dried herbs—perfect as a filling for Stuffed Tomatoes—sits on a red tiled surface with a spoon inside.
  • Assemble: Preheat oven to 400°F (204°C). Turn each tomato over to drain out any moisture that has accumulated and use a paper towel to roughly dry each. Evenly divide the cottage cheese filling into each tomato.
    Halved tomatoes filled with a creamy mixture are arranged on a baking tray next to a glass bowl containing leftover filling on a red tiled surface.
  • Topping: In a small bowl, combine ½ cup panko breadcrumbs and 2 Tbsp olive oil. Spoon this evenly over each tomato, pressing gently to compact it into the filling.
    Red tomatoes stuffed with a white cheese filling and topped with golden breadcrumbs arranged on a baking sheet.
  • Bake for 15 to 20 minutes, or until tomatoes are soft and topping is golden brown. Optionally broil for 1 to 2 minutes to make the breadcrumb topping extra brown and crispy.
    Six baked stuffed tomatoes filled with a breadcrumb and cheese mixture, garnished with fresh herbs, arranged on a white oval platter with utensils nearby.

Notes

Storage: I recommend storing these after stuffing them but before adding the bread crumbs and baking. You can cover them with plastic wrap or keep them in an airtight container for up to 3 days before topping with the breadcrumbs and baking.

Nutrition

Serving: 1serving (2 tomatoes) | Calories: 576kcal | Carbohydrates: 98.8g | Protein: 27.1g | Fat: 16.4g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 4306mg | Potassium: 1830mg | Fiber: 18.9g | Sugar: 12.4g | Vitamin A: 2536IU | Vitamin C: 164mg | Calcium: 505mg | Iron: 7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.43 from 7 votes

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15 Comments

  1. Sukie says:

    I wish you wouldn’t make any recipe with animal products. There are so many vegan replacements. Meat processing is cruel and Milk and eggs are even more cruel than the meat. Please, Please make only vegan recipes.

    Reply
  2. Shelley Lips says:

    1 star
    I didn’t like this at all. I found it almost tasteless. I was so disappointed because I LOVE your recipes so much.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear you didn’t like the recipe, Shelley! It sounds like it may have just needed a seasoning with salt before serving to bring out all the flavors in the tomatoes. If a recipe ever tastes bland, it very likely just needs a pinch of salt 🙂

  3. Molly says:

    5 stars
    My family loved this! Served it at a BBQ last weekend and everyone loved them. Thank youu!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, Molly! 😀

  4. Walter says:

    5 stars
    These were wonderful. I was a bit hesitant when I saw the longish ingredient list, but they turned out to be quite simple and oh so delicious. Thank you!

    Reply
    1. Sarah Bond says:

      Thrilled to hear you loved them! 😀

  5. Marianne Q says:

    5 stars
    Y-U-M-M-Y!!!!!!
    Easy quick, convenient and full of protein!
    Can’t wait for my tomatoes to come in so I can make this again, fresh from the garden!
    Use the air fryer to minimize heating the house!

    THANKS AGAIN FOR ANOTHER WINNER!!!!

    Reply
    1. Sarah Bond says:

      The air fryer is great with this one! Happy to hear you loved them 😀

  6. Dennis Watson says:

    5 stars
    This is an incredibly tasty protein bomb. I enjoyed it much better the second time when I took your advice to whip the cottage cheese and it made the texture more suited to my palate. 5 stars!

    Reply
    1. Sarah Bond says:

      Isn’t whipping the cottage cheese such a game changer? Happy to hear you loved it!

  7. Jan Kretlow says:

    5 stars
    I used smaller size tomatoes and used less salt inside and oh so good. kept the temperature of the oven the same to speed up cooking time. used all fresh herbs from the garden which did give it flavor especially the rosemary. Such a pretty side to serve. Can’t wait for tomatoes to come in and will try the air fryer.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making it and sharing!

  8. Lolli says:

    5 stars
    These are so quick and easy to make (and delicious) and are quite the party favorite!
    As the tomatoes and basil start coming in from the garden I’m sure this recipe will get used several more times!

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot, thanks for sharing!