Spinach Artichoke Stuffed Tomatoes

Nutriscore Rating: 69/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 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

10 steps

1. Preheat your oven to 375°F (190°C).

2. 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.

3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

4. 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.

5. 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.

6. Fold the cooked spinach into the cream cheese mixture until evenly combined.

7. Arrange the hollowed tomatoes in a baking dish. Spoon the spinach-artichoke filling into each tomato, packing it gently but generously.

8. Sprinkle breadcrumbs evenly over the tops of the stuffed tomatoes for a crispy topping.

9. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the filling is hot and bubbly.

10. 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

1 serving (329.1g)

Calories		317
% Daily Value*
Total Fat		21.4 g	27%
	Saturated Fat	12.2 g	61%
	Polyunsaturated Fat	0.0 g
Cholesterol		53 mg	18%
Sodium		661 mg	29%
Total Carbohydrate		24.0 g	9%
	Dietary Fiber	4.9 g	18%
	Total Sugars	8.9 g
Protein		11.5 g	23%
Vitamin D		0.0 mcg	0%
Calcium		272 mg	21%
Iron		2.3 mg	13%
Potassium		542 mg	12%

*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: 1153 cal (57.4%%)

Protein: 278 cal (13.9%%)

Carbs: 576 cal (28.7%%)