Cream Spinach Stuffed Tomato

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.6
  • Total Fat: 18.5 g
  • Cholesterol: 39.2 mg
  • Sodium: 356.3 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Cream Spinach Stuffed Tomato calories by ingredient


Introduction

Stuffed Large Tomato with Creamed Spinach and baked with White American Cheese on Top Stuffed Large Tomato with Creamed Spinach and baked with White American Cheese on Top
Number of Servings: 2

Ingredients

    1 tbsp. Olive Oil
    1 Leek, Cut in half, cleaned & chopped
    1 - 9oz Frozen Chopped Spinach, thawed and drained well
    1 Cup Half & Half
    1 Large Tomato cut in half through the middle
    2 slices White American Cheese
    Pepper to taste
    Pinch of Salt (optional)

Tips

When you clean out the center of the tomato, you can seed and chop that portion up and add to the spinach mixture before filling the tomato half.


Directions

Put 1 tbsp. Olive Oil in pan on medium heat. Put Clean, Chopped Leeks to sauté until softened. Add Spinach that is drained well. Stir to heat the spinach. Add Pepper & Salt. Add 1 cup Half & Half. Continue to heat on low to medium heat until the sauce thickens and is no longer watery.

Cut the Tomato in half through the middle. Scoop out most of the inside of the tomato. Fill the center with the Cream Spinach & Leek mixture. Top with 1 slice of White American Cheese.

Bake at 350 for about 20 minutes until you see the cheese starting to bubble / brown.

Serving Size: Makes 2 servings with about 1/2 of cream spinach set aside

Number of Servings: 2

Recipe submitted by SparkPeople user DEBBIEPILSUDSKI.