I Only Changed a Couple Things Green Stuffed Baked Tomatoes

I was wondering what to make for supper so I found this recipe in my one cookbook. Tomatoes stuffed with turnip greens, using chervil and marjoram with parmesan cheese and bread crumbs. And I changed a couple things... I have NO clue why the wife said to me the idea of a recipe is to follow it. However she did like the changes.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 sides

Ingredients

• Original recipe

• 6  stuffed tomatoes
• 10  ounces  fresh  turnip greens, coarsely chopped
• 1⁄2 teaspoon dried chervil
• 1⁄2 teaspoon dried marjoram
• 1  tablespoon fat-free parmesan cheese, grated
• 1  tablespoon  dry  unseasoned breadcrumbs

• Changed

• 6  stuffed tomatoes
• 10  ounces fresh spinach, coarsely chopped
• 1  teaspoon lemon pepper seasoning, Mrs. Dash
• 1  tablespoon  fat free feta cheese with garlic and herbs or 1  tablespoon  plain  fat free feta cheese
• 1  tablespoon  Italian style breadcrumbs
• 2  tablespoons fat free mozzarella cheese

Directions

1. Cut thin slices from top of tomatoes and scoop pulp from them discarding seeds. Chop pulp and greens. Add herbs or lemon pepper seasoning and in the second recipe the feta cheese.
2. You can either mix the bread crumbs with this or with the cheese [parmesan or Mozzarella]step.
3. Combine the bread crumbs and cheese if doing so.
4. Fill the tomatoes with the green mixture then sprinkle the cheese or cheese/breadcrumb mixture on top.
5. Bake at 325F to 350F for 15 to 20 minutes or until cheese is golden on top.
6. Notes: Best is local grown garden fresh tomatoes. Make sure it is firm enough to cut but not so firm it is hard. You want a tomato that will be easy to scoop with a spoon or fork. Be careful NOT to cut the sides when scooping.