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Crumb-Topped Spinach-Stuffed Tomatoes

 Crumb-Topped Spinach-Stuffed Tomatoes
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
8 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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.
  • In a small bowl, combine the spinach, sour cream, cheddar cheese,
  • onions and salt. Spoon about 1/2 cup into each tomato.
  • 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.
  • Bake, uncovered, at 350° for 40-45 minutes or until heated
  • through. Yield: 8 servings.

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Crumb-Topped Spinach-Stuffed Tomatoes (continued)

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