Crumb-Topped Spinach-Stuffed Tomatoes Recipe

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Golden brown crumbs add a pretty look to baked tomatoes. When your gang cuts into them, they will be delighted to find a savory spinach filling. They look special, but are very easy to make, and are always a hit a my house.—Debbie Andrew, Abingdon, Illinois
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TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings


  • 8 medium tomatoes
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 4 green onions, chopped
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry bread crumbs
  • 4 teaspoons butter

Nutritional Facts

1 stuffed tomato: 221 calories, 15g fat (10g saturated fat), 52mg cholesterol, 369mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 9g protein.


  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain.
  2. In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato.
  3. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter.
  4. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 8 servings.
Originally published as Spinach-Stuffed Tomatoes in The Taste of Home Cookbook 2011, p65

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