Alouette Light Garlic & Herbs Stuffed Tomatoes
By: Corrinne
Published: Thursday, May 6, 2010 - 7:37am

Ingredients




3 Large firm 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 1/2 containers Alouette Light Garlic & Herbs Soft Spreadable Che
1/2 cup Fresh crumbs, dried
Kosher salt and freshly ground black pepper to taste

Preparation

1 Preheat oven to 350 degrees 2 Cut tomatoes in half down the stem side 3 Cut out stems and scoop out all pulp and seeds 4 Dry inside and out with paper towels 5 Sprinkle salt and pepper into each half 6 Drain and chop artichoke hearts 7 Squeeze all moisture from chopped spinach 8 Chop green onions 9 In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese. 10 Mix well and stuff each tomato half heaping full 11 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 12 Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

About


Stuffed Tomatoes is a great way to kick-off the spring months. The creamy light garlic & herbs cheese with spinach and artichokes and the fresh tomato is perfect for a warm afternoon!