Baked Spinach Stuffed Tomatoes Recipes

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CREAMED SPINACH STUFFED TOMATOES



Creamed Spinach Stuffed Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 47m

Yield 2 servings

Number Of Ingredients 10

1 cup heavy cream
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 boxes chopped frozen spinach, defrosted
A few grates nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese crumbles
Chopped chives, for garnish

Steps:

  • Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
  • Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
  • Preheat broiler.
  • Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

SPINACH-STUFFED TOMATOES



Spinach-Stuffed Tomatoes image

I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
4 tablespoons butter, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

Nutrition Facts :

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

SPINACH STUFFED TOMATOES



Spinach Stuffed Tomatoes image

I don't know where I got this recipe. It has been in my files for awhile now. I haven't tried it yet, but it sounds like a great, easy vegetarian dinner. Serve with rice or cous cous.

Provided by dicentra

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 large ripe tomatoes
4 cups fresh spinach
1 cup cottage cheese (ricotta would work too)
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 teaspoon oregano

Steps:

  • Heat oven to 425. Lightly grease a baking dish.
  • Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
  • Combine with cheeses, bread crumbs and spinach.
  • Stuff the tomatoes and place in the baking dish.
  • Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
  • Remove foil and bake for 5 more minutes, allowing the tops to brown.

BAKED SPINACH STUFFED TOMATOES



Baked Spinach Stuffed Tomatoes image

Make and share this Baked Spinach Stuffed Tomatoes recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

8 large firm tomatoes
salt and pepper
3 (10 ounce) packages fresh spinach
1/3 cup butter
2 cups mushrooms, sliced
1/3 cup onion, finely chopped
1 clove garlic, minced
1/4 lb cream cheese, cubed
2/3 cup pine nuts
1 tablespoon fresh parsley, chopped
1 teaspoon dried tarragon
2 teaspoons fresh lemon juice
salt and pepper
2 tablespoons melted butter

Steps:

  • Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
  • Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
  • Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
  • Drain and squeeze out as much moisture as possible.
  • Chop finely and set aside.
  • In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
  • Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
  • Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
  • Stuff tomatoes with the spinach mixture.
  • Top with remaining pine nuts.
  • Brush tops with the melted butter.
  • Cover with foil and bake 350F degrees oven for 30 minutes.

Nutrition Facts : Calories 286.8, Fat 24.1, SaturatedFat 10.5, Cholesterol 43.5, Sodium 220.3, Carbohydrate 14.9, Fiber 5.5, Sugar 6.3, Protein 8.4

BAKED TOMATOES STUFFED WITH CHICKEN AND SPINACH



Baked Tomatoes Stuffed With Chicken and Spinach image

Make and share this Baked Tomatoes Stuffed With Chicken and Spinach recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup chopped onion
1 cup skim milk
1/4 cup flour
2 teaspoons chicken bouillon
4 slices swiss cheese, cut up
2 cups cooked chicken
1 (10 ounce) package frozen spinach, thawed and drained
4 large tomatoes, tops cut off and insides scooped out

Steps:

  • Preheat oven to 350. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender.
  • In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion.
  • Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts. Set aside.
  • In a medium sauce bowl, combine chicken, spinach and 1 cup sauce; mix well and stuff tomatoes.
  • Place in a 8 by 8 inch baking dish; pour 1/2 cup water around tomatoes.
  • Cover and bake for 30 minutes, until hot. Serve with remaining sauce.

Nutrition Facts : Calories 336.5, Fat 13.5, SaturatedFat 6.5, Cholesterol 79.5, Sodium 220.1, Carbohydrate 22.2, Fiber 4.8, Sugar 6.1, Protein 32.8

SPINACH ARTICHOKE-STUFFED TOMATOES



Spinach Artichoke-Stuffed Tomatoes image

These are sure to be a delicious addition to any buffet table. They are so wonderful and will impress everyone at how fancy they are. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
4 tablespoons shredded Parmesan cheese, divided
3/4 teaspoon garlic salt
78 cherry tomatoes

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

Nutrition Facts :

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