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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

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.

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Reviews

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Average Rating:
  • Jenna
    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.

  • DelawareBaker
    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.

  • SJo80
    Nov 1, 2011

    No comment left

  • annemariee
    Sep 2, 2007

    No comment left