Bacon Wrapped Stuffed Grilled Tomatoes

1 reviews

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Mozzarella stuffed tomatoes drizzled in sauce next to some bread on a cutting board

I’m coming at you with my last post for #baconmonth! These Bacon Wrapped Stuffed Grilled Tomatoes are the perfect way to finish out summer and those fresh garden tomatoes. I have so much to tell you about these tomatoes, but to be honest, I don’t have much writing in me today. Within a half an hour of making these beautiful bacon wrapped cheesy jewels of deliciousness I was in the car on my way to the hospital. I dropped a glass table top on my toe while trying to assemble an outdoor table. Toe is broken, plus many more graphic details that I will spare you from on a recipe post.

Grilled Bacon Wrapped Stuffed Tomatoes on a white plate


Let’s just say, I’m moderately medicated and only moderately competent enough to be writing this. ha! I did make the recipe when I was completely competent and they were really delicious, so at least there’s that!

Creamy, fresh mozzarella is stuffed into beautifully sweet garden tomatoes and wrapped in BACON! These morsels are then grilled until the cheese is melty, the tomatoes are about to burst, and the bacon is perfectly crisp. Top all of that goodness with some fresh basil and balsamic reduction and you have an outstanding appetizer. Serve with some crusty bread and you’ve got a meal!

Grilled Stuffed Tomatoes on the grill


PRO-TIPS: both fresh mozzarella and tomatoes are infamously juicy. To prevent turning your stuffed tomatoes into mushy messes, cut a small piece off of the bottom of the tomato. This will help your tomato stand up straight without rolling around and also allow just enough drainage to keep things from getting too wet inside.

While you’re here, spend a minute checking out the rest of this week’s posts for #baconmonth! and GO ENTER TO WIN AWESOME PRIZES from Torani, Lodge Cast Iron, and $100 in PayPal cash!

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Bacon Wrapped Stuffed Grilled Tomatoes

By: Susie Bulloch
5 from 1 votes
These Bacon Wrapped Stuffed Grilled Tomatoes are the perfect way to finish out summer and those fresh garden tomatoes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings6 people
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  • 6 medium tomatoes
  • 6 oz fresh mozzarella
  • 6 slices bacon
  • 10-12 leaves fresh basil
  • 2 tablespoons balsamic glaze
  • salt and pepper to taste


  • Begin by preheating your grill for indirect cooking at 400 degrees F.
  • Cut off the top of the tomatoes and a small slice off of the bottom of the tomato to make it stand up without rolling around. Use a spoon to clean out most of the seeds from the inside of the tomatoes without breaking through the skin or bottom.
    Aerial view of hollowed out tomatoes filled with mozzarella cheese
  • Season each tomato with salt and pepper and stuff about 1 oz of the fresh mozzarella into the tomato.
  • Wrap each tomato in a slice of bacon and secure with toothpicks. Place the wrapped stuffed tomatoes onto a vegetable grill pan and onto the grill.
    aerial view of five hollowed out uncooked tomatoes filled with mozzarella cheese and wrapped in bacon, with a toothpick holding the bacon around the tomato
  • Grill for 25 minutes, checking regularly to make sure the tomatoes are cooking evenly. The tomatoes will be done when the bacon is golden and the cheese is bubbling. Remove to a serving platter.
    Five hollowed out tomatoes stuffed with mozzarella cheese, each wrapped in a slice of bacon, inside the grill on a grill grate surrounded by smoke
  • Garnish the grilled tomatoes with the balsamic glaze and fresh basil leaves. Serve immediately while the cheese is still warm and melty inside.
    Close up view of Bacon wrapped grilled tomatoes served on a white platter and drizzled with balsamic vinegar


Calories: 207kcal | Carbohydrates: 8g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 330mg | Potassium: 359mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

9 Reviews

  1. Buddy McEachern says:

    How did / or do you make the balsamic glaze in this recipe? I’m trying it tomorrow for Valentines Day to go with my smoked lobster tails.

  2. John King says:

    Reminds me of the Caprese sandwiches I got for lunch while in Italy, they used proscuitto, tomato, basil and mozzarella.

  3. Dan says:

    The bacon didn’t cook even after sixty minutes. Grill thermometer said I was over 425. Maybe it’s not accurate? It was about 45 degreees outside.

    1. Hey Grill Hey says:

      The bacon definitely does not get crispy in this recipe, I wondering if that is what you were expecting. Smokers do have to work harder when the weather is cooler.

  4. Dan says:

    could you put an egg in the tomato? would the 25 min be enough time for the egg?

    1. Hey Grill Hey says:

      I say definitely give it a try with the egg! I haven’t tried it myself. It cooks at a pretty high temperature so 25 minutes should be long enough.

  5. Megan @ MegUnprocessed says:

    Great presentation!

  6. amindfullmom says:

    Seriously Susie?!! These are out of this world. And SO easy. I know I will love this (and love your pro tip)

  7. Renee - Kudos Kitchen says:

    What an incredible recipe! I’ve never seen anything like this before!