Best 10 Tomatoes Stuffed With Spinach And Cheeses Recipes

STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking pan.
• Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
• Chop the tomato pulp (should make about 3-1/2 cups pulp).
• In a large skillet, over high heat, heat the olive oil until hot.
• Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
• Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
• Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
• Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
• Place the tomato shells in a prepared baking dish.
• Spoon the hot mixture evenly between the tomato shells.
• Sprinkle Parmesan cheese over the top.
• Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.

SPINACH STUFFED TOMATOES

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.

SPINACH-STUFFED TOMATOES

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.

STUFFED TOMATOES WITH SPINACH AND CHEESE

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.

CREAMED SPINACH STUFFED TOMATOES

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.

TOMATOES STUFFED WITH SPINACH AND CHEESES

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.

SHORT CUT SPINACH AND CHEESE SOUFFLE STUFFED TOMATOES

Steps:

• preheat over to 350 degrees.
• cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
• allow to drain upside down on absorbent paper towels
• defrost the spinach souffle.
• once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
• place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
• Replace the tops for presentation and serve!

CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE

Steps:

• Preheat oven to 400°F.
• Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
• Mix boursin cheese with scallions and set aside.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
• Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
• Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
• Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

SPINACH ARTICHOKE-STUFFED 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.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.