Quick and Easy Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Tomatoes, 6 large whole Spinach, frozen, 1 package (10 oz) Pesto, 3 tbspParmesan Cheese, grated, 3 tbspBread Crumbs - Italian Style, 3 tbsp
Cut the tops off of the tomatoes, about 1/3 of the way down. Squeeze out all the seeds and scoop out the insides. Place onto a nonstick or greased baking sheet.
Thaw the spinach and squeeze out all the excess water. Combine with pesto and season with salt and pepper. Can also use crushed red pepper flakes if desired.
Spoon spinach mixture into tomatoes. Do not pack the mixture in. Sprinkle with breadcrumbs and cheese. If desired, they can be spritzed with olive oil cooking spray to brown the top.
Place into a 375 degree oven for 25 minutes, checking occasionally. Cooking time is approximate and depends on the size of the tomatoes.
Let cool before enjoying!
Number of Servings: 6
Recipe submitted by SparkPeople user IAMTHEAMYGDALA.
Thaw the spinach and squeeze out all the excess water. Combine with pesto and season with salt and pepper. Can also use crushed red pepper flakes if desired.
Spoon spinach mixture into tomatoes. Do not pack the mixture in. Sprinkle with breadcrumbs and cheese. If desired, they can be spritzed with olive oil cooking spray to brown the top.
Place into a 375 degree oven for 25 minutes, checking occasionally. Cooking time is approximate and depends on the size of the tomatoes.
Let cool before enjoying!
Number of Servings: 6
Recipe submitted by SparkPeople user IAMTHEAMYGDALA.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 4.9 g
- Cholesterol: 4.5 mg
- Sodium: 309.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
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