Pepper Jack and Bacon Stuffed Cherry Tomatoes
Ingredients
25 large cherry tomatoes
4 slices bacon, cooked and crumbled
3/4 – 1 cup shredded pepper jack cheese
2 Tbsp bread crumbs, plain or Italian
2 Tbsp olive oil
Directions
Preheat the broiler on your over and line a baking pan with foil.
Scoop out the insides of each cherry tomato with a small spoon or pairing knife (if your tomatoes are large enough, a melon scooper will work as well). Lay all tomatoes cut side down onto a paper towel so any remaining liquid or seeds can drain out for about 10-15 minutes.
Stuff each tomato with cheese and bacon, about 2-3 pieces of bacon per tomato and about 1-2 tsp of pepper jack cheese.
Place all tomatoes in the baking dish and drizzle with 2 Tbsp of olive oil. Sprinkle bread crumbs over the top.
Broil for 3-4 minutes, or until cheese is bubbly and golden brown.
Best when served warm.
