Spinach-Artichoke Stuffed Tomatoes

READY IN: 40mins
Recipe by Monica Pileggi

This is an easy recipe to make. I made this for Easter. My brother-in-law loves my spinach and artichoke dip and he loved this recipe too.

Top Review by hunnybees

I used vegan ingredients and this is SO yummy! I used panko crumbs for the topping and loved the tip about using a cooking spray. I'm going to make this again tomorrow and make extra filling to use as just a dip/spread. Thanks so much!

Ingredients Nutrition


  1. Combine all ingredients except for the breadcrumbs and olive oil.
  2. Place about 2-3 tablespoons in each tomato.
  3. Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
  4. Bake at 375 degrees for approx 25 minutes until done.

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