Best 11 Baked Spinach Stuffed Tomatoes Recipes

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Baked spinach stuffed tomatoes are a delightful dish that combines the tangy flavor of tomatoes with the earthy goodness of spinach. This easy-to-make dish is a perfect way to enjoy the flavors of summer. With a few simple ingredients, a bit of preparation, and a short baking time, you can create a culinary masterpiece that will please even the most discerning palate. The vibrant colors and tantalizing aromas of this dish are sure to make it a favorite at any gathering.

Here are our top 11 tried and tested recipes!

STUFFED TOMATOES WITH SPINACH AND CHEESE



Stuffed Tomatoes with Spinach and Cheese image

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

4 Tomatoes (ripe beefsteak )
3/4 teaspoon Ground Black Pepper
1/2 teaspoon Kosher Salt
10 oz Frozen Spinach (thawed and squeezed dry)
5.2 oz garlic-and-herb Boursin cheese
3 tablespoons sour cream
1/2 cup Grated Parmesan Cheese (finely grated )

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

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

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 :

PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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.

BAKED COD WITH TOMATOES & SPINACH



Baked Cod with Tomatoes & Spinach image

Enjoy a delicious, wholesome dish when you make Baked Cod with Tomatoes & Spinach. This Baked Cod with Fresh Tomatoes & Spinach dish is an excellent way to give the dinner table some extra color and flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 cod fillets (1 lb.)
2 cups loosely packed chopped fresh spinach
2 cups halved mixed red, orange, yellow and green cherry tomatoes
1 yellow squash, thinly sliced
1/3 cup KRAFT Italian Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Place fish in 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

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 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 :

BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  • Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  • Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  • While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

Tips:

  • Choose ripe, firm tomatoes: This will ensure that they can hold their shape during baking and won't become too mushy.
  • Hollow out the tomatoes carefully: Use a sharp knife to cut a circle around the stem, then use a spoon to scoop out the pulp and seeds. Be careful not to cut all the way through the bottom of the tomatoes.
  • Season the tomato shells: Sprinkle the inside of the tomatoes with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the filling.
  • Use a variety of fillings: Get creative with your fillings! Try using different types of cheese, vegetables, meats, and grains. Some popular options include spinach, ricotta cheese, mozzarella cheese, bread crumbs, and ground beef.
  • Bake the tomatoes until they are tender: The cooking time will vary depending on the size of the tomatoes and the type of filling. Generally, you can expect to bake the tomatoes for about 30-45 minutes, or until they are soft and the filling is cooked through.

Conclusion:

Baked spinach-stuffed tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With so many different variations, you're sure to find a recipe that you'll love. So next time you're looking for a healthy and satisfying meal, give baked spinach-stuffed tomatoes a try!

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