Spinach-Stuffed Tomatoes Recipe

4.5 2 4
Spinach-Stuffed Tomatoes Recipe
Spinach-Stuffed Tomatoes Recipe photo by Taste of Home
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Spinach-Stuffed Tomatoes Recipe

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4.5 2 4
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 6 medium tomatoes
  • 4 tablespoons butter or margarine, 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

Directions

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.
Originally published as Spinach-Stuffed Tomatoes in Taste of Home June/July 1998, p44

Nutritional Facts

1 each: 190 calories, 11g fat (6g saturated fat), 28mg cholesterol, 314mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 6 medium tomatoes
  • 4 tablespoons butter or margarine, 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
  1. 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.
  2. 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.
Originally published as Spinach-Stuffed Tomatoes in Taste of Home June/July 1998, p44

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MY REVIEW
Jenna User ID: 9152325 265138
Reviewed Apr. 24, 2017

"This was really good! I used croutons and crushed them and I also used fresh spinach and it was great! One comment says to use less croutons/bread crumbs and I agree."

MY REVIEW
DelawareBaker User ID: 7235616 81885
Reviewed Apr. 23, 2013

"Simple and tasty.

Need to use less bread crumbs and more cheese. I found 3/4 cups of bread crumbs made it a little too dry so I uses 1/2 cup the second time. Delicious recipe though. Everyone was fighting over the last one."

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