Cream Cheese, Spinach & Artichoke Stuffed Tomatoes Recipe

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2 votes | 4601 views

This vegetable dish is a nice accompaniment with barbequed chicken. The stuffing is enough for about six tomatoes depending on size. It can be served hot or cold. I elected to serve it hot. Served cold it could be used in conjunction with salad greens or as an appetizer. I actually baked them a bit too long. I had extra stuffing so I stuffed some yellow crookneck squash as well. I served grilled chicken and roasted corn with the meal as well.

Prep time:
Cook time:
Servings: 6


Cost per serving $2.33 view details


  1. Preheat oven to 350^
  2. Cut tops off of the tomatoes. Carefully scoop out and disgard the pulp and seeds. Dry the cavity with paper towels. Season the inside of each tomatoe with salt/pepper.
  3. Combine all ingredients except the Panko crumbs and melted butter. Mix by hand or in a processor to combine the stuffing.
  4. Stuff the tomatoes with the filling.
  5. Top with butter crumbs.
  6. Bake in preheated oven untill heated through, about 20-25 minutes depending on size.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 6 servings
Calories 313  
Calories from Fat 191 61%
Total Fat 21.69g 27%
Saturated Fat 11.88g 48%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 484mg 20%
Potassium 745mg 21%
Total Carbs 21.6g 6%
Dietary Fiber 5.3g 18%
Sugars 8.71g 6%
Protein 10.87g 17%



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