Cream Cheese, Spinach & Artichoke Stuffed Tomatoes

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

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Cream Cheese, Spinach & Artichoke Stuffed Tomatoes

by Bob Vincent

Time: 15 minutes prep, 20 minutes cook

Servings: 6

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.

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Summary

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2 votes | 4691 views

0 reviews | 1 comment

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.