Short Cut Spinach and Cheese Souffle Stuffed Tomatoes

Recipe by CHRISSYG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat over to 350 degrees.
  • cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
  • allow to drain upside down on absorbent paper towels
  • defrost the spinach souffle.
  • once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
  • 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.
  • Replace the tops for presentation and serve!
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