Baked Spinach Stuffed Tomatoes

Elevate your side dish game with these irresistibly flavorful Baked Spinach Stuffed Tomatoes! This recipe features juicy, hollowed-out tomatoes brimming with a savory filling of sautéed spinach, creamy cream cheese, and Parmesan, perfectly seasoned with Italian herbs and a touch of garlic. Topped with a golden, crunchy layer of panko breadcrumbs and melted mozzarella, these baked delights are as stunning as they are delicious. Perfect as a vegetarian main or a vibrant side dish, they come together in just 45 minutes of prep and cook time. Whether you’re hosting a dinner party or looking to impress your family with something special, this recipe delivers a burst of Mediterranean-inspired flavors that everyone will love.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large tomatoes
• 4 cups fresh spinach
• 2 tablespoons olive oil
• 2 garlic cloves
• 4 ounces cream cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 cup panko breadcrumbs
• 0.5 cup shredded mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2

Cut the tops off the tomatoes and carefully scoop out the pulp and seeds with a spoon, creating a hollow shell. Lightly sprinkle the inside of each tomato with a pinch of salt and set them upside down on a paper towel to drain excess moisture.

Step 3

Rinse the spinach under cold water, then pat it dry. Finely chop it into small pieces.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and add it to the skillet, cooking for 1-2 minutes until fragrant.

Step 5

Add the chopped spinach to the skillet and cook for about 3-5 minutes, stirring occasionally, until wilted. Remove from heat and let it cool slightly.

Step 6

In a medium-sized bowl, combine the cooked spinach, cream cheese, 3/4 cup of grated Parmesan cheese, Italian seasoning, salt, and ground black pepper. Mix until well blended.

Step 7

Turn the tomatoes right-side up and place them on the prepared baking sheet. Evenly stuff each tomato with the spinach mixture, pressing gently to fill them completely.

Step 8

In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumbs over the top of each stuffed tomato.

Step 9

Top the breadcrumbs with a sprinkle of shredded mozzarella cheese for extra flavor and texture.

Step 10

Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumb topping is golden brown.

Step 11

Allow the tomatoes to cool for a few minutes before serving. Garnish with freshly grated Parmesan, if desired.

Nutrition Facts

Serving size	1161.4 grams (1161.4g)

Amount per serving	% Daily Value*
Calories	1422

Total Fat 105.60g	135%
Saturated Fat 50.70g	254%
Polyunsaturated Fat 4.30g
Cholesterol 235mg	78%
Sodium 3578mg	156%
Total Carbohydrate 63.00g	23%
Dietary Fiber 13.30g	48%
Total Sugars 24.90g
Protein 66.50g	133%

Vitamin D 0IU	0%
Calcium 1616mg	124%
Iron 8mg	46%
Potassium 1905mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 18.1%

Carbs: 17.2%