Cream Cheese, Spinach & Artichoke Stuffed Tomatoes Recipe
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.
Ingredients
- 6 ea large firm tomatoes
- salt/garlic pepper to taste
- 6 oz marinated artichoke hearts, drained and diced
- 10 oz frozen chopped spinach, drained and dried
- 8 oz cream cheese
- 1 Tbs sour cream
- 1 Tbs Ricotta
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 cup Panko crumbs
- 2 Tbs butter, melted
Directions
- Preheat oven to 350^
- 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.
- Combine all ingredients except the Panko crumbs and melted butter. Mix by hand or in a processor to combine the stuffing.
- Stuff the tomatoes with the filling.
- Top with butter crumbs.
- Bake in preheated oven untill heated through, about 20-25 minutes depending on size.
Adding to Planner
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% |
