Spinach Artichoke Stuffed Tomatoes
Elevate your appetizer or side dish game with these irresistible Spinach Artichoke Stuffed Tomatoes! Bursting with a creamy, cheesy filling made from fresh spinach, tender artichoke hearts, and a blend of cream cheese, sour cream, mozzarella, and Parmesan, these baked tomatoes are a flavor-packed twist on the classic dip. Topped with golden, crispy breadcrumbs and garnished with fresh parsley, they make a show-stopping addition to any table. Perfect for entertaining or enjoying as a wholesome vegetarian entrée, this recipe delivers gourmet flavor with just 20 minutes of prep time. A delightful fusion of comfort food and fresh produce, these stuffed tomatoes are sure to impress!
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Recipe Information
Ingredients
- 6 pieces large tomatoes
- 4 cups fresh spinach
- 1 cup artichoke hearts (canned or marinated, drained and chopped)
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut a thin slice off the top of each tomato and carefully scoop out the seeds and pulp using a spoon or melon baller, being careful not to pierce the sides. Set the hollowed tomatoes upside down on a paper towel to drain while you prepare the filling.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cream cheese, sour cream, grated Parmesan cheese, shredded mozzarella cheese, chopped artichoke hearts, salt, and black pepper. Mix until smooth.
Fold the cooked spinach into the cream cheese mixture until evenly combined.
Arrange the hollowed tomatoes in a baking dish. Spoon the spinach-artichoke filling into each tomato, packing it gently but generously.
Sprinkle breadcrumbs evenly over the tops of the stuffed tomatoes for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the filling is hot and bubbly.
Remove the baking dish from the oven and let the stuffed tomatoes cool slightly before serving. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4620 mg | 201% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 53.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1625 mg | 125% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3199 mg | 68% | |
*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.
