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Sassy Spinach Stuffed Tomatoes—Here Comes that Nutritious Spinach Again! And a Holiday Delight.

Cooks' Note

You can whip this up in minutes from ingredients you probably already have on hand. It’s yet another way to savor nutritious spinach, here combined with tangy cheese and seasonings and stuffed into tomato shells.

Recipe information

  • Yield

    serves 8

Ingredients

Four 10-ounce packages frozen whole leaf spinach
8 medium tomatoes
One 8-ounce jar Jalapeño Cheez Whiz
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon ground black pepper
8 pats butter

Preparation

  1. Preheat the oven to 350 degrees. Cook the spinach according to package directions. Meanwhile, slice 1/4 inch off the top of each tomato. With a spoon, scoop out the inside pulp, taking care to remove the seeds and leaving the meat attached to the outer skin intact. Squeeze excess water from the spinach and put it in a large bowl. Stir in the Cheez Whiz. Add the onion powder, garlic powder, salt, and pepper. Mix well. Divide the mixture among the tomato shells. Top each with a pat of butter. Place the stuffed tomatoes in a baking dish and add just enough water to cover the bottom. Bake for about 10 minutes.

Sugar Busters! Quick & Easy Cookbook
TagsSpinachLeafy GreensVegetableTomatoCheeseDairySideLunchDinnerNut FreeGluten FreeVegetarianEasyOven BakeCookbooks
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