Alouette Light Garlic & Herbs Stuffed Tomatoes
Stuffed Tomatoes is a great way to kick-off the spring months. The creamy light garlic & herbs cheese with spinach and artichokes and the fresh tomato is perfect for a warm afternoon!
READY IN: 25mins
SERVES: 3
YIELD: 3 stuffed tomatoes
UNITS: US
INGREDIENTS
Nutrition- 3large firm tomatoes
- 6
- 10
- 5
- 2
- 1teaspoon dried oregano
- 1⁄2teaspoon garlic powder
- 1⁄4
- 1.5(6 1/2 ounce) containers alouette light garlic & herbs soft spreadable cheese
- 1⁄2cup fresh breadcrumb, dried
- kosher salt & freshly ground black pepper
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DIRECTIONS
- Preheat oven to 350 degrees.
- Cut tomatoes in half down the stem side
- Cut out stems and scoop out all pulp and seeds.
- Dry inside and out with paper towels.
- Sprinkle salt and pepper into each half.
- Drain and chop artichoke hearts.
- Squeeze all moisture from chopped spinach.
- Chop green onions.
- In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese.
- Mix well and stuff each tomato half heaping full.
- Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook.
- Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.
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