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Spinach-Stuffed Tomatoes

 Spinach-Stuffed Tomatoes
I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!—Wendy Furie, Frederick, Maryland
6 ServingsPrep: 25 min. Bake: 20 min.


  • 6 medium tomatoes
  • 4 tablespoons butter, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper


  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving
  • a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.
  • Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach;
  • cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian
  • seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to
  • remaining crumb mixture. Sprinkle tomato shells with garlic salt and
  • pepper; stuff with spinach mixture. Place in a greased 13-in. x
  • 9-in. baking dish. Melt remaining butter; toss with reserved crumbs.
  • Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25
  • minutes or until crumbs are lightly browned. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 190 calories,

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Spinach-Stuffed Tomatoes (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 28 mg cholesterol, 314 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein.