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Alouette Light Garlic and Herbs Stuffed Tomatoes Recipe

Ingredients

How to make it

  • 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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The Cook

corrinnej New Holland, PA

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