Smoked Stuffed Tomatoes

Servings: 6


  • 3 Large Firm Acorn Creek Tomatoes

  • 6 oz Artichoke Hearts - Marinated

  • 10 oz Fresh or Frozen Spinach -- Chopped

  • 5 Acorn Creek Green Onion -- Chopped

  • 3 slices bacon - cooked and crumbled

  • 1 large Acorn Creek Jalapeno - chopped

  • 8 oz Cream Cheese -- Room Temperature

  • 2 Tbs Sour Cream

  • 2 tsp Dried Oregano

  • 1 tsp Naturally Cindy's Smoked Garlic Powder

  • 1/2 cup Parmesan Cheese -- Grated

  • Salt And Pepper -- To Taste

  • Bread Crumbs -- Dried


  1. Cut tomatoes in half down the stem side.

  2. Cut out stems and scoop out all pulp and seeds.

  3. Dry inside and out with paper towels.

  4. Sprinkle salt and pepper into each half.

  5. Drain and chop artichoke hearts.

  6. Squeeze all moisture from chopped spinach.

  7. Chop green onions.

  8. Combine chopped ingredients with bacon, jalapeno, cream cheese, sour cream, oregano, and Parmesan cheese. Mix well and stuff each tomato half heaping full.

  9. Sprinkle bread crumbs on top.

  10. Place tomato halves on smoker rack and smoke for 30 to 40 minutes at 225 degrees or until done to your liking. Do not over cook. Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

Tip #1

We recommend Hickory smoke for this recipe

Tip #2
If you don't have a dedicated smoker it's easy to smoke food on a gas BBQ that has two or more burners.

Here's how:

  1. Soak your favourite flavoured wood chips in water for 30 minutes to several hours.

  2. Drain the water from the chips.

  3. Place two sheets of aluminum foil on top of each other (make sure they are long enough to fold over to make a pocket).

  4. Place the soaked wood chips on the aluminum foil and fold over to make a pocket, then fold the sides to make the pocket complete all the way around.

  5. Take a knife or fork and puncture holes in the top of the foil pocket.

  6. Remove the rack on one side of your BBQ and light the burner.

  7. Close the lid and get your BBQ stabilized to your desired temperature.

  8. After you're satisfied that your BBQ is stabilized to your desired temperature, place the foil smoker pocket (puncture side up) as close as possible to the heat source.

  9. Place the food you are smoking on the grill on the unlit side of your BBQ (you want indirect cooking / smoking).

  10. Half way through your cook rotate your food.

NOTE: Smoke using low heat to avoid burning chips too fast and avoid lifting the BBQ lid too often, you'll loose smoke and have trouble maintaining a consistent temperature.