Stuffed Cherry Tomatoes

If you have some lean ham on hand, you can use it in place of the Canadian bacon. The carbo rating will be the same.

Yield: 20 servings (serving size: 1 filled tomato shell)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 5mg
  • Iron: 0.1mg
  • Sodium: 75mg
  • Calcium: 10mg


  • 20 large cherry tomatoes
  • 1/2 cup light cream cheese, softened
  • 2 tablespoons reduced-fat ranch dressing
  • 4 (1/2-ounce) slices Canadian bacon, finely chopped
  • 3 tablespoons minced green onions
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon hot sauce
  • Parsley sprigs (optional)


  1. 1. Cut top off each tomato; carefully scoop out pulp. Reserve pulp for another use. Invert tomato shells onto paper towels; let drain 30 minutes.
  2. 2. Combine cream cheese and dressing, stirring well. Add Canadian bacon and next 4 ingredients; stir. Spoon mixture evenly into tomato shells, or pipe into shells using a decorating bag fitted with a large round tip. Garnish with parsley, if desired.
  3. carbo rating: 1
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