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Spinach-Stuffed Tomatoes

Name: Spinach-Stuffed Tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

6 servings

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

Spinach-Stuffed Tomatoes Recipe photo by Taste of Home

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Ingredients

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

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.

Spinach-Stuffed Tomatoes

Ingredients

Directions

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