very vibrant. My mother drew a “smiley face” on this recipe card. On her best recipes, she only drew them!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 large tomatoes, cut in half crosswise
- 1 teaspoon salt
- 1 (10 ounce) package frozen chopped spinach
- 1 cup water
- 2 teaspoons chicken bouillon granules
- ⅓ cup freshly grated Parmesan cheese
- 1 cup cornbread stuffing mix
- ½ cup butter, melted
- 1 egg, beaten
- ⅓ cup chopped onion
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly grated Parmesan cheese, or as needed
Instructions
- Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
- Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
- Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9×12-inch baking dish.
- Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
- Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 1214 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made it EXACTLY….IT WAS AMAZING, now one of my new go to favorites, Thanks!
this is like a tomato topped with a spinach ball…great idea! I used herbed stuffing crumbs, as I do in my spinach ball recipe, and used less butter. The only problem I had … They got dried out on top when I broiled them, maybe because I cut butter back to 1/4 cup. So I just brushed some butter on top and they were fine. Would not recommend as an appetizer. You need a fork and a knife.
No disrespect to the poster but I subbed polenta because I didn’t have the mix. They were amazing! One cup polenta (uncooked) yields enough stuffing to double the recipe or freeze for later
OMG! DELISHHHH!!! DONT NEED ANY MAKE. I’M IN LOVE I WILL SURELY SHARE THIS RECIPE IT EXCELLENT FOR ALL OCCASIONS. (*.*) WORKS WELL WITH MY DIET. THANKS SO MUCH (*.*)IM HAPPY!!!
it’s a fairly good and colorful nice appetizer, found the prep and cooking time to be closer to 25-30 minutes total making it something that can be put together pretty quickly in a pinch to accompany a chicken dish
A little to vegatably for me. Needs more cheese or cream or something and make sure to not eat this with another onion heavy food.
Amazing! garlicky, cheesy, spinachy (is that a word?) all wrapped in a great knob of decadent warm wonderful tomato goodness. Try these in place of that scary frozen block of green beans you have shoved in the back of your freezer. I used fresh spinach and followed the directions just the same. I paired this up with another newer offering here on allrecipes.com, Joanne’s Jalapeno Chicken. A night of comfort food awaits you with this dynamic duo.