Creamed Spinach Stuffed Tomatoes

1. 1

   Place oven rack about 6-inches from heat. Preheat broiler.

2. 2

   Cut off 1/4-inch from the stem end of each tomato.

3. 3

   Scoop out pulp and seeds from the tomatoes.

4. 4

   Place cut side up in an 8 X 8-inch glass.

5. 5

   In a nonstick skillet, melt butter over medium heat. Add onionand cook until tender. Stir occasionally.

6. 6

   Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well.

7. 7

   Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.