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Spinach, Artichoke Stuffed Tomatoes

Tara Noland
  • 40 minutes
  • Serves 6

INGREDIENTS

3

large firm tomatoes

Salt and pepper

6 oz

chopped artichoke hearts, drained and chopped

10 oz

package frozen chopped spinach, thawed and squeezed of moisture

4

green onions, chopped

3 oz

light cream cheese at room temperature

1 tbsp

butter

2 tbsp

sour cream

2 tsp

fresh minced thyme

1/2 cup

Parmesan cheese, grated

2 tbsp

butter, melted

1/2 cup

panko bread crumbs, gluten free