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  • Cream Cheese, Spinach & Artichoke Stuffed Tomatoes

    2 votes
    Cream Cheese, Spinach & Artichoke Stuffed Tomatoes
    Prep: 15 min Cook: 20 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    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

    1. Preheat oven to 350^
    2. 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.
    3. Combine all ingredients except the Panko crumbs and melted butter. Mix by hand or in a processor to combine the stuffing.
    4. Stuff the tomatoes with the filling.
    5. Top with butter crumbs.
    6. Bake in preheated oven untill heated through, about 20-25 minutes depending on size.

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks wonderful!

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