Clarion County Recipe of the Day: Spinach Stuffed Tomatoes

J.C. Taggart

J.C. Taggart

Published July 21, 2014 4:01 am
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Spinach Stuffed Tomatoes — A fabulous side dish!

Spinach Stuffed Tomatoes

Ingredients

1 — 10 oz. package 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 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
shredded Parmesan cheese

Directions

~Preheat oven at 350°.

~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. Bake for about 15 minutes (or until heated through).

~Make 6 servings.

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