Short Cut Spinach And Cheese Souffle Stuffed Tomatoes

1. 1

   preheat over to 350 degrees.

2. 2

   cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.

3. 3

   allow to drain upside down on absorbent paper towels

4. 4

   defrost the spinach souffle.

5. 5

   once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.

6. 6

   place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.

7. 7

   Replace the tops for presentation and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.