Stuffed Caprese | Midwest Living

Stuffed Caprese

Stuffed Caprese

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  • Makes: 4 servings
  • Prep 25 mins
  • Chill to 2 hrs

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  • 4 small tomatoes (3 to 4 oz. each)
  • 1/4 teaspoon sea salt or salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar or vinegar
  • 1/2 teaspoon sugar
  • 3 ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
  • 1/4 cup slivered red onion
  • 1/4 cup snipped fresh basil
  • Sea salt or salt
  • Freshly ground black pepper


  1. Cut a 1/4-inch slice from the stem end of each tomato. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell. Discard pulp. Sprinkle tomato shells with the 1/4 teaspoon sea salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.
  2. For dressing, in a screwtop jar, combine olive oil, vinegar, and sugar. Cover; shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato shells.
  3. In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells. Cover and refrigerate until ready to serve, up to 2 hours. To serve, place stuffed tomatoes on individual plates. Sprinkle with additional salt and pepper.

Nutrition Facts

(Stuffed Caprese)

Servings Per Recipe 4, Monounsaturated fat (g) 9, Riboflavin (mg) 0, chol. (mg) 16, Niacin (mg) 1, sat. fat (g) 4, vit. C (mg) 17, carb. (g) 6, Thiamin (mg) 0, Fat, total (g) 15, calcium (mg) 121, cal. (kcal) 177, vit. A (IU) 777, iron (mg) 1, pro. (g) 5, sodium (mg) 187, sugar (g) 3, Potassium (mg) 241, Folate (µg) 16, Polyunsaturated fat (g) 1, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0

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