VERA CRUZ TOMATOES
This is a recipe that can be used as an appetizer or main meal. And you can use any size tomatoes you want. Just make sure they are firm. If you use roma tomatoes you can get more servings with the stuffings.
Provided by ChefsyndiG
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
- Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
- Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
- Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
- Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 9.7 g, Cholesterol 43.1 mg, Fat 21.3 g, Fiber 2.9 g, Protein 9.9 g, SaturatedFat 10.7 g, Sodium 378 mg, Sugar 4 g
STUFFED TOMATOES WITH SPINACH AND CHEESE
If you've never had stuffed tomatoes, you're in for a treat! My stuffed tomatoes recipe is filled with spinach and cheese, but there are so many variations below too.
Provided by URVASHI PITRE
Categories Side Dishes
Time 35m
Number Of Ingredients 7
Steps:
- Cut the tops off of the tomatoes. Using a small spoon, carefully remove and discard pulp.
- Season the insides of the tomatoes with ½ teaspoon of the black pepper and ¼ teaspoon of the salt. Invert the tomatoes onto paper towels and allow to drain while you make the filling.
- In a medium bowl, combine the spinach, Boursin cheese, sour cream, salt and pepper and ¼ cup of the shredded parmesan. Stir until ingredients are well combined. Divide the mixture between the tomatoes.
- Top tomatoes with the remaining ¼ cup shredded parmesan.
- Place the tomatoes in the air-fryer basket. Set the air fryer to 350°F for 15 minutes or until filling is hot.
- Follow steps 1-4, then place in a baking pan and bake at 350 for 30 minutes.
Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 11 g, Fat 21 g, SaturatedFat 13 g, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CREAM SPINACH STUFFED TOMATOES
This is the first Rachel Ray recipe that I have tried, and that I actually liked! This was a super, simple recipe, and I wanted to post it because I thought everyone would enjoy it. I'm not a spinach person, but this was really good.
Provided by CyndiCB
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 719.1, Fat 62.8, SaturatedFat 35.5, Cholesterol 188.3, Sodium 711.8, Carbohydrate 26.6, Fiber 10.5, Sugar 8.8, Protein 21.6
CREAMED SPINACH STUFFED TOMATOES
4 medium tomatoes 1 T. butter, unsalted 1/2 medium onion, diced 1 package ( 10-ounces ) frozen creamed spinach, thawed
Provided by lik2fish
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack about 6-inches from heat. Preheat broiler.
- Cut off 1/4-inch from the stem end of each tomato.
- Scoop out pulp and seeds from the tomatoes.
- Place cut side up in an 8 X 8-inch glass.
- In a nonstick skillet, melt butter over medium heat. Add onionand cook until tender. Stir occasionally.
- Stir in the creamed spinach, salt, cayenne, and pepper and cook until mixture simmers. Remove from the heat and add 1/2 cup of the shredded cheese mix well.
- Evenly spoon the mixture into the tomatoes; sprinkle 1/4 cup of the left over cheese. Broil 2 to 3 minutes or until the cheese has melted, and lightly browned.
Nutrition Facts : Calories 124, Fat 8.4, SaturatedFat 5.1, Cholesterol 21.3, Sodium 528.5, Carbohydrate 8, Fiber 1.8, Sugar 3.8, Protein 5.5
SPINACH-STUFFED TOMATOES
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
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 :
SPINACH ARTICHOKE-STUFFED TOMATOES
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
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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