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B.l.t. Stuffed Tomatoes

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“This is a great recipe to try, especially if you have an overabundance of garden tomatoes at the end of summer.”

Ingredients Nutrition


  1. With a serrated knife, slice the tops off tomatoes and reserve tops. Remove the cores and discard. Using a small spoon (a grapefruit spoon works well), scoop out tomato pulp & seeds from the tomatoes, reserving 1/2 cup good tomato bits/pulp. Let tomato shells drain upside-down on paper towels.
  2. Meanwhile, in a large skillet over medium to medium-high heat, cook bacon until crisp; transfer bacon to paper towel to drain.
  3. Thinly slice lettuce into fine shreds and transfer lettuce to a medium or large mixing bowl. Add reserved tomato bits or pulp, shredded cheddar cheese, green onions, mayonnaise, vinegar, Beau Monde seasoning and hot pepper sauce; stir until well blended. Crumble the cooked bacon and stir into the lettuce mixture.
  4. Place tomato shells upright on a large platter. Spoon lettuce filling into the tomato shells, mounding slightly. Replace tomato tops. Serve immediately.

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