Spinach Stuffed Tomatoes
Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.
- 1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
- 8 medium tomatoes
- 1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese
Directions, Reviews, Nutrition
CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.
BAKE for 25 minutes.
*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
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I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!
Simple and tasty
Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.
I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.
These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.
All my favorite tastes in one dish, will make this again and again.
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.