Alouette Light Garlic & Herbs Stuffed Tomatoes

READY IN: 25mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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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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