It is finally (finally!) actual, honest-to-goodness, SWEATER WEATHER.

I mean…

Sweater. Weather.

It’s my most favorite time of the year.

Mostly because I let the kids have “fun” raking the leaves.

Parenting Hack: If you have a chore that you loathe (like raking leaves), make it look like so.much.fun. and the kids will beg you to let them do it. This applies to laundry and toilet scrubbing, too, moms!

Anyways.

Back to sweater weather, and using the oven to actually cook things. Like stuffed tomatoes.

Under normal circumstances, I actually have a strong dislike for tomatoes unless they’re in the form of marinara or ketchup.

But stuffed tomatoes? Let me at them, y’all.

There is something so incredibly yummy about the lightness of the tomato and the richness of the filling. And it’s so, so delicious.

Here are more Delicious weeknight meals for you

• Low Carb Philly Cheese Steak Bowl
• Homemade White BBQ Sauce Recipe + Grilled Chicken Thighs
• Chicken Meatballs with Riced Cauliflower

Buffalo Chicken Stuffed Tomatoes

• 4 large beefsteak tomatoes
• 2 cups cooked, shredded chicken (store-bought rotisserie chicken is a great choice for this if you are short on time)
• 4 ounces cream cheese, softened
• ½ cup Frank’s Buffalo Wing Sauce
• 2 celery stalks, diced
• 1/2 cup crumbled feta or blue cheese

Preheat your broiler, and then prep your tomatoes. Slice the tops off of your tomatoes, and use a spoon to scoop out the seeds and fibrous insides.

Heat the cream cheese and Frank’s Buffalo Wing Sauce over medium heat, stirring to combine both ingredients.

Once the cream cheese and Wing Sauce have fully combined, remove the pan from the heat.

Fold in your shredded chicken, cheese, and celery, and stir to coat.

Gently scoop your buffalo chicken mixture into the hollowed out tomatoes.

Place the tomatoes on a non-stick baking sheet and broil for approximately 5 minutes, until the top is golden brown.

Serve with extra Wing Sauce and celery.

The boys love to eat these with some ranch on the side, and Ish prefers Blue Cheese dressing. I like them ‘plain.’

Print Recipe

Buffalo Chicken Stuffed Tomatoes

A tender tomato stuffed with a buffalo chicken. A perfect weeknight meal or even lunch that is filling and tasty. 

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Main Course

Cuisine: American

Keyword: buffalo chicken, stuffed tomatoes

Servings: 4 people

Ingredients

• 4 large beefsteak tomatoes
• 2 cups cooked shredded chicken (store-bought rotisserie chicken is a great choice for this if you are short on time)
• 4 ounces cream cheese softened
• ½ cup Frank's Buffalo Wing Sauce
• 2 celery stalks diced
• 1/2 cup crumbled feta or blue cheese

Instructions

• Preheat your broiler, and then prep your tomatoes. Slice the tops off of your tomatoes, and use a spoon to scoop out the seeds and fibrous insides.

   
• Heat the cream cheese and Frank's Buffalo Wing Sauce over medium heat, stirring to combine both ingredients.

   
• Once the cream cheese and Wing Sauce have fully combined, remove the pan from the heat.

   
• Fold in your shredded chicken, cheese, and celery, and stir to coat.

   
• Gently scoop your buffalo chicken mixture into the hollowed out tomatoes.

   
• Place the tomatoes on a non-stick baking sheet and broil for approximately 5 minutes, until the top is golden brown.

   
• Serve with extra Wing Sauce and celery.

Basically, any way you slice it, this is a winning meal for everyone.

Do you enjoy stuffed tomatoes?

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