Tomatoes Stuffed With Spinach And Cheeses Recipe

Name: Tomatoes Stuffed With Spinach And Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes, medium firm ripe; 1/2 teaspoon black pepper; 3 tablespoons butter; 3 garlic cloves, minced; 1/4 cup onion, minced; 10 ounces frozen spinach, thawed and squeezed of all liquid; 2 1/2 tablespoons sour cream; 6 ounces neufchatel cheese, softened or 6 ounces cream cheese; 1 cup reduced-fat mozzarella cheese, shredded; 1/2 cup parmesan cheese, grated; 1 teaspoon fresh basil, chopped; 1/2 cup dry breadcrumbs, plus more for topping

Servings: persons

4 tomatoes, medium firm ripe
1/2 teaspoon black pepper
3 tablespoons butter
3 garlic cloves, minced
1/4 cup onion, minced
10 ounces frozen spinach, thawed and squeezed of all liquid
2 1/2 tablespoons sour cream
6 ounces neufchatel cheese, softened or 6 ounces cream cheese
1 cup reduced-fat mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 teaspoon fresh basil, chopped
1/2 cup dry breadcrumbs, plus more for topping

1
Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
2
Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
3
Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Saute until soft, about 5 minute; set aside.
4
Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
5
If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
6
Preheat oven to 350u00b0F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tomatoes, medium firm ripe, 1/2 teaspoon black pepper, 3 tablespoons butter, 3 garlic cloves, minced, and more.

Yes, Tomatoes Stuffed With Spinach And Cheeses falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomatoes Stuffed With Spinach And Cheeses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions