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Spinach-Stuffed Baked Tomatoes

southern.chef's picture
  Tomatoes 4 Medium
  Salt 1⁄8 Teaspoon
  Frozen chopped spinach 10 Ounce
  Grated parmesan cheese 1⁄2 Cup (8 tbs), divided
  Mayonnaise 2 Tablespoon
  Grated onion 2 Teaspoon
  Pepper 1⁄8 Teaspoon

Slice off top of each tomato, scoop out some of the pulp, leaving shells intact. (Reserve pulp for other uses.)
Sprinkle shells with 1/8 teaspoon salt, invert on paper towels to drain.
Cook spinach according to package directions, drain well, pressing out excess liquid with the back of a spoon.
Position knife blade in food processor bowl, add spinach, 1/3 cup Parmesan cheese, mayonnaise, onion, salt, and pepper.
Pulse several times or until mixture is blended.
Fill tomato shells with spinach mixture.
Place in a 1-quart casserole, and sprinkle with remaining cheese.
Bake, uncovered, at 400° for 15 minutes or until heated.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 160 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 19.1 mg6.4%

Sodium 397.4 mg16.6%

Total Carbohydrates 8 g2.8%

Dietary Fiber 3.1 g12.3%

Sugars 3.8 g

Protein 9 g18.3%

Vitamin A 154.8% Vitamin C 59.5%

Calcium 25.6% Iron 13.3%

*Based on a 2000 Calorie diet

Spinach-Stuffed Baked Tomatoes Recipe