Guacamole Stuffed Tomatoes


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Guacamole stuffed tomatoes are a fun, bite-sized appetizer bursting with fresh flavors. Just whip up a batch of guacamole and stuff it into cherry tomato halves. It’s as easy as that!

Guacamole stuffed tomatoes on a plate.

Finger foods and nibbles are a must for holidays, parties, and gatherings. During summer, these guacamole stuffed tomatoes are perfect for a sunny, backyard barbecue. And during Christmas, you can’t beat how adorable, and festive they are (hello, red and green!). Even better? No chips are needed for this batch of guacamole as the tomatoes provide the perfect delivery device. Just pick them up and pop them in your mouth!

This refreshing appetizer strikes the perfect balance of creamy and crisp, it’s naturally low-carb, and it’ll brighten up any serving platter – no matter the season.

Ingredients for guacamole stuffed tomatoes on a table.

Ingredients For Guacamole Stuffed Tomatoes

Very similar ingredients to my classic guacamole recipe. But instead of the tomatoes being in the guac, they’re outside the guac.

  • Cherry Tomatoes: Grab a box of large cherry tomatoes (not grape tomatoes, which are too small). Cherry tomatoes are naturally more round, which makes them easier to stuff.
  • Avocados: You’ll want your avocados perfectly ripe to make it easier to mash.
  • Onions & Garlic: I like to use yellow onions, but red works too.
  • Cilantro: It isn’t guacamole without this herb!
  • Jalapeño: Adds a slight kick to the guacamole. But if you don’t like a little heat, you can omit this.
  • Lime Juice: Always opt for fresh limes, it makes all the difference.

Find the complete recipe with measurements below

How To Make Guacamole Stuffed Tomatoes

With a bit of prep work, this recipe comes together fast!

  • Prep the tomatoes. Slice them in half lengthwise and scoop out the seeds. I find a small 1/2 teaspoon measuring spoon is perfect for this.
  • Make the guacamole. Mash the avocados, then stir in the onion, cilantro, jalapeño, lime juice, and salt in a bowl.
  • Time to stuff. While you can use a spoon, I find it’s easier to cut the corner off a plastic bag, stuff it with the guacamole, and add tiny mounds into each tomato half.

Mixing guacamole in a bowl and making guacamole stuffed tomatoes.

Can You Store This?

Since guacamole oxidizes and browns easily, it’s best to make these fresh. And while the lime juice helps to slow down the oxidizing, these are best enjoyed soon after stuffing.

More Holiday Appetizers

Enjoy these dips and finger food favorites at your next holiday party, Christmas dinner, or gathering!

A plate with guacamole stuffed tomatoes.

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

Guacamole Stuffed Tomatoes

5 from 5 votes
Prep: 20 minutes
Total: 20 minutes
Servings: 10 servings
Author: Lisa Bryan


Guacamole stuffed tomatoes are a fun and tasty appetizer that's bursting with fresh flavors and will brighten up any serving platter!


  • 20 cherry tomatoes
  • 3 avocados, ripe
  • 1/2 small onion, finely diced
  • 3 tablespoon fresh cilantro, finely chopped
  • 1 jalapeno , seeds removed and finely diced
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/2 teaspoon salt


  • Slice each cherry tomato in half lengthwise and scoop out the seeds with a small spoon.
    Slicing cherries for guacamole stuffed tomatoes.
  • In a mixing bowl, add the avocados, onion, cilantro, jalapeno, lime juice and salt. Stir everything together until it's combined.
    Mixing guacamole for guacamole stuffed tomatoes.
  • Make a piping bag by cutting the corners of a ziplock bag and squeeze a small mound of guacamole into each tomato half.


Calories: 285kcal | Carbohydrates: 16g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 842mg | Fiber: 11g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Keyword: Guacamole stuffed tomatoes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Lisa, I feel like I have just found a gold mine viewing some of your recipes!! I can’t wait to try them!! I have gotten hungry just viewing! Thank you for sharing!!
    You are a God sent! Trudy

  2. Lisa, these are so delicious! We created these from your posting earlier using heirloom tomatoes growing in our garden with cilantro, Serrano peppers which we are also growing. Our lime tree is heavily producing and our limes are so juicy! They are easy to make and are so very delicious!5 stars

  3. this not only taste sensational it will be on my table for the holiday season for Christmas Eve the colors are festive and perfect!5 stars