Cooking with Cathy: Stuffed Tomatoes

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

12 small vine ripe tomatoes
1-8 oz. tub whipped cream cheese
1 cup green onions, diced
2 TBS. bacon pieces
1 TBS. lime juice
Zeis Spice
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
dried parsley for garnish

Using a sharp knife, cut the top off the tomatoes. With a melon baller, remove the seeds and the inside of the tomato and discard. Set tomatoes aside. In a small bowl, combine all other ingredients and mix thoroughly. Spoon the mixture into a large plastic bag. Using a pair of scissors, cut one of the corners of the plastic bag. Squeeze the cheese mixture into each tomato until filled. top with sprinkles of dried parsley. *This can be made 24 hours ahead of time. Keep refrigerated until serving time.

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