Best 12 Tomatoes Stuffed With Creamed Spinach Recipes

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Tomato stuffed with creamed spinach is a delightful dish that combines the refreshing flavors of tomatoes with the creamy richness of creamed spinach. This hearty and versatile dish can be served as an appetizer, main course, or even a side dish. The combination of textures and flavors makes it a popular choice for any occasion, and it can be easily customized to suit your tastes and preferences. Whether you are looking for a quick and easy weeknight meal or an impressive dish to serve at your next gathering, read on to discover a variety of recipes for creamed spinach stuffed tomatoes that are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

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 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 :

CREAM SPINACH STUFFED TOMATOES



Cream Spinach Stuffed Tomatoes image

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

1 cup heavy cream
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
salt & freshly ground black pepper
2 (8 ounce) boxes frozen spinach, chopped defrosted
1 dash nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese, crumbles

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

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

SAUTEED SPINACH AND TOMATOES



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

SPINACH-TOPPED TOMATOES



Spinach-Topped Tomatoes image

This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. -Ila Mae Alderman, Galax, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

Nutrition Facts : Calories 236 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 649mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

TOMATOES STUFFED WITH SPINACH AND CHEESES



Tomatoes Stuffed With Spinach and Cheeses image

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

Provided by 2Bleu

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 tomatoes, medium firm ripe
1/2 teaspoon black pepper
3 tablespoons butter
3 garlic cloves, minced
1/4 cup onion, minced
10 ounces frozen spinach, thawed and squeezed of all liquid
2 1/2 tablespoons sour cream
6 ounces neufchatel cheese, softened or 6 ounces cream cheese
1 cup reduced-fat mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 teaspoon fresh basil, chopped
1/2 cup dry breadcrumbs, plus more for topping

Steps:

  • Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
  • Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
  • Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
  • Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
  • If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
  • Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

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

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!

CREAM CHEESE-STUFFED TOMATOES



Cream Cheese-Stuffed Tomatoes image

Enjoy this super simple stuffed tomato recipe! This Cream Cheese-Stuffed Tomato Recipe makes a great appetizer or part of an after-school snack.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings.

Number Of Ingredients 4

2 medium tomatoes
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 green onions, sliced
paprika

Steps:

  • Cut tomatoes crosswise in half. Scoop out pulp and discard.
  • Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9992 g, Sugar 0 g, Protein 3 g

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

VERA CRUZ TOMATOES



Vera Cruz Tomatoes image

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

4 firm ripe tomatoes
3 slices bacon
¼ cup chopped onion
8 ounces fresh spinach, stems snipped
½ cup sour cream
¼ teaspoon hot pepper sauce
salt to taste
½ cup shredded Mexican cheese blend

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

Tips:

  • Choose ripe, firm tomatoes for stuffing. Avoid tomatoes that are too soft or have blemishes.
  • Use fresh spinach for the creamed spinach filling. If using frozen spinach, thaw it completely and squeeze out any excess moisture before using.
  • Season the creamed spinach filling to taste. Use salt, pepper, garlic powder, and onion powder to taste.
  • Carefully stuff the tomatoes with the creamed spinach filling. Avoid overstuffing the tomatoes or they may burst during cooking.
  • Bake the stuffed tomatoes in a preheated oven until the tomatoes are tender and the filling is hot and bubbly.
  • Serve the stuffed tomatoes immediately, garnished with fresh herbs if desired.

Conclusion:

Tomatoes stuffed with creamed spinach are a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of juicy tomatoes and creamy spinach is a classic flavor combination that is sure to please everyone at the table. With a few simple tips, you can make sure that your stuffed tomatoes turn out perfectly every time.

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