I love these stuffed cherry tomatoes because they’re fresh, fun, and full of texture. The juicy tomatoes pair beautifully with the creamy cheese filling and the crunch of the celery, carrot, and capsicum. They’re bite-sized and easy to serve, which makes them ideal for entertaining. I also love how versatile they are—I can change up the filling depending on what I have in the fridge, and they always turn out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by cutting each cherry tomato in half and carefully scooping out the flesh with a small teaspoon, creating little tomato cups. I set them aside on a paper towel to drain any excess juice.
In a small bowl, I combine the chopped celery, shredded carrot, capsicum, and softened cream cheese. I stir until the mixture is smooth and well blended.
Using a small spoon or piping bag, I fill each tomato shell with the cream cheese mixture. I top them with a few alfalfa sprouts for freshness and a pretty finish.
Servings and Timing
This recipe serves 4 people. Prep time: 15 minutes Total time: 15 minutes
Variations
Sometimes I mix in a little finely chopped spring onion or dill for extra flavor. For a tangy twist, I add a squeeze of lemon juice or a pinch of black pepper to the filling. If I’m serving these as party bites, I like sprinkling some finely grated parmesan or crushed nuts on top. For a Mediterranean touch, I replace the cream cheese with hummus or feta spread.
Storage/Reheating
I store the stuffed tomatoes in an airtight container in the refrigerator for up to 24 hours. I prepare them as close to serving time as possible so the tomatoes stay firm and juicy. I don’t recommend freezing them, as the tomatoes can become watery once thawed.
FAQs
Can I make these ahead of time?
Yes, I can make them a few hours in advance and refrigerate them, but I fill the tomatoes just before serving so they don’t soften.
What kind of cream cheese works best?
I use plain cream cheese, but herb or garlic-flavored versions add a lovely twist.
Can I use different vegetables in the filling?
Absolutely. Finely chopped cucumber, red capsicum, or even corn work nicely.
How do I stop the tomatoes from being too juicy?
I scoop out the seeds and pulp and let the tomato shells drain upside down on paper towel for a few minutes.
Can I serve these warm?
These are best served chilled or at room temperature to keep the texture light and refreshing.
What other toppings can I use instead of alfalfa?
I sometimes use micro herbs, chives, or a sprinkle of chopped parsley.
Can I use grape tomatoes instead of cherry tomatoes?
Yes, grape tomatoes work well—they’re just slightly smaller and firmer.
Are they suitable for a picnic?
Definitely! I keep them chilled in a container until ready to serve—they’re perfect finger food.
Can I make them vegan?
Yes, I use a dairy-free cream cheese alternative—it blends beautifully with the vegetables.
How can I make them more filling?
I mix in some cooked quinoa, chickpeas, or shredded chicken for extra protein.
Conclusion
These stuffed cherry tomatoes are a simple yet elegant snack that’s bursting with freshness and color. I love how the creamy, crunchy filling complements the sweetness of the tomatoes, and the alfalfa adds the perfect finishing touch. They’re quick to prepare, healthy, and always a hit at gatherings—proof that sometimes, the simplest recipes make the biggest impression.
These Stuffed Cherry Tomatoes are a fresh, colorful appetizer filled with a creamy, crunchy cheese and vegetable mixture. They’re easy to make, bite-sized, and perfect for parties, picnics, or a light snack — simple yet elegant every time.
Ingredients
10 cherry tomatoes
½ celery stick, trimmed and finely chopped
2 tbsp carrot, shredded
2 tbsp yellow capsicum, finely chopped
1½ tbsp cream cheese, softened
Alfalfa sprouts, to serve
Instructions
Cut each cherry tomato in half and scoop out the flesh with a small spoon to create little cups. Place the tomato shells on paper towel to drain any excess juice.
In a small bowl, mix the chopped celery, shredded carrot, capsicum, and softened cream cheese until smooth and well combined.
Fill each tomato shell with the cream cheese mixture using a small spoon or piping bag.
Top with a few alfalfa sprouts for a fresh and pretty garnish. Serve immediately or chill until ready to serve.
Notes
Drain the tomatoes well before filling to avoid excess moisture.
Use flavored cream cheese for variety — herb or garlic blends work great.
Top with chopped nuts, grated parmesan, or micro herbs for a fancy touch.
For a Mediterranean twist, use hummus or feta instead of cream cheese.
