Cheesy Stuffed Tomatoes

1. 1

   Pre-heat oven to 300F

2. 2

   Line a baking dish with tin foil

3. 3

   Carve the tops off the tomatoes the way you would carve the top from a pumpkin

4. 4

   Gently scoop out the insides so as not to puncture through the tomato.

5. 5

   You can discard the insides as they are not needed for this recipe.

6. 6

   In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan

7. 7

   You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese.

8. 8

   If it's too runny the filling will boil out of your tomatoes when cooking.

9. 9

   Using a small spoon, gently pack the filling a little bit at a time into the tomato.

10. 10

    I put a little bit in and then mash it against the edges first to fill all of the crevices.

11. 11

    You want them packed tightly and full enough so some filling is peeking out the top.

12. 12

    Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn.

13. 13

    You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered.

14. 14

    Enjoy these as a snack or a fun side dish with your main dish.

* Per serving · 4 servings · Values may vary.