Meatless Monday: Spinach and Artichoke Stuffed Tomatoes

July 23, 2012

Spinach and artichoke stuffed tomatoes are a delightful vegetarian meal.  Plump summer tomatoes are filled with a cheesy mixture that is studded with fresh spinach leaves and chopped artichoke hearts.  This recipe specifically calls for Alouette Light Garlic and Herb spreadable cheese but cream cheese mixed minced garlic and a teaspoon of dried herbs is a delicious substitute.   Take advantage of this year's tomato season and bake these spinach and artichoke stuffed tomatoes.

Spinach and Artichoke Stuffed Tomatoes


6 ounces artichokes hearts
10 ounces Frozen spinach, chopped
5 Green onions, chopped
2 tablespoons Sour cream or Alouette Crème Fraiche
1 teaspoon Dried oregano
1/2 teaspoon Garlic powder
1/4 cup Parmesan cheese, grated
1/2 cup Fresh crumbs, dried
Kosher salt and freshly ground black pepper to taste
Preheat oven to 350 degrees
Cut tomatoes in half down the stem side
Cut out stems and scoop out all pulp and seeds
Dry inside and out with paper towels
Sprinkle salt and pepper into each half
Drain and chop artichoke hearts
Squeeze all moisture from chopped spinach
Chop green onions
In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese.
Mix well and stuff each tomato half heaping full
Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook
Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

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