Short Cut Spinach and Cheese Souffle Stuffed Tomatoes

Total Time
25mins
Prep 5 mins
Cook 20 mins

Summer's coming... this is a really quick side dish for impromptu dinner gatherings

Directions

  1. preheat over to 350 degrees.
  2. cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
  3. allow to drain upside down on absorbent paper towels
  4. defrost the spinach souffle.
  5. once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
  6. place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
  7. Replace the tops for presentation and serve!
Most Helpful

The taste was good but the souffle turned watery upon cooking. It never "puffed up". I removed the seeds and most of the inside of the tomato. Perhaps my tomatoes were extra juicy. Not quite sure what I could have done differently.

dumplin August 31, 2007