Description
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.
Best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion (about 2–3 tomatoes)
- Calories: 85
- Sugar: 3 g
- Sodium: 130 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
