Best Spinach Stuffed Tomatoes Recipes

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

SPINACH STUFFED TOMATOES

Steps:

• Heat oven to 425. Lightly grease a baking dish.
• Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
• Combine with cheeses, bread crumbs and spinach.
• Stuff the tomatoes and place in the baking dish.
• Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
• Remove foil and bake for 5 more minutes, allowing the tops to brown.

CHEESY SPINACH STUFFED TOMATOES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Grease a baking dish.
• 3. Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
• 4. Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
• 5. Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
• 6. Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
• 7. Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
• 8. Allow them to cool slightly. Serve warm.
• 9. These can also be made using cherry tomatoes and served as orderves.

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

CHICKEN THIGHS STUFFED WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.
• Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.
• Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs; roll and secure with toothpicks.
• Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side.
• Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.

TOMATOES STUFFED WITH CREAMED SPINACH

Steps:

• 1. First, cut the tops off the tomatoes and hollow them out. I use a melon-baller to hollow out my tomatoes. Then turn the tomatoes upside down and place them onto a paper towel so that they can drain very well (this keeps them from turning into baked mush).
• 2. In a heavy skillet, cook the bacon to your liking (I prefer very crispy, just before burnt, bacon). Then pull the bacon out to drain but leave the drippings in the pan. Once they're drained, chop the bacon down to coarse bacon bits and set aside.
• 3. Add the chopped onions into the skillet and cook until they are tender.
• 4. Chop up the baby spinach and add it to the onions and continue to cook until the spinach is wilted nicely.
• 5. Once the onions and spinach are done, cut the heat and add in the sour cream, tabasco sauce, salt and pepper, and about half of the chopped bacon that you cooked. Stir together until well blended.
• 6. Turn the tomatoes right side up and fill with the spinach mixture. Top each tomato with about a tablespoon or two of crumbled gorgonzola cheese, depending on how large the tomatoes are. Then sprinkle with remaining bacon bits and place them onto a prepared baking sheet.
• 7. Bake at 350 degrees for about 15-20 minutes. at 12 minutes, the tomatoes should still be warm and firm and the gorgonzola wil have just started to melt, at 20 minutes, the tomatoes will be less firm but the gorgonzola will be more melted.
• 8. Serve warm.

SPINACH ARTICHOKE-STUFFED TOMATOES

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES

Steps:

• Coat a large nonstick skillet with nonstick cooking spray.
• Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
• Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
• Set aside.
• Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
• Close by pressing flesh together and securing with a wooden toothpick, if necessary.
• Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
• Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
• Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
• Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
• Serve hot.

TOMATOES STUFFED WITH SPINACH AND CHEESES

Steps:

• Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
• Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
• Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
• Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
• If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
• Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

BAKED SPINACH STUFFED TOMATOES

Steps:

• Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
• Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
• Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
• Drain and squeeze out as much moisture as possible.
• Chop finely and set aside.
• In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
• Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
• Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
• Stuff tomatoes with the spinach mixture.
• Top with remaining pine nuts.
• Brush tops with the melted butter.
• Cover with foil and bake 350F degrees oven for 30 minutes.

STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking pan.
• Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
• Chop the tomato pulp (should make about 3-1/2 cups pulp).
• In a large skillet, over high heat, heat the olive oil until hot.
• Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
• Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
• Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
• Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
• Place the tomato shells in a prepared baking dish.
• Spoon the hot mixture evenly between the tomato shells.
• Sprinkle Parmesan cheese over the top.
• Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.

CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE

Steps:

• Preheat oven to 400°F.
• Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
• Mix boursin cheese with scallions and set aside.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
• Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
• Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
• Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

STUFFED MEAT LOAF W/SPINACH TOMATOES & MOZZARELLA

Steps:

• 1. Preheat oven to 375 degrees F. Add 1 tablespoon each butter & oil to a large pot or skillet, and leave on stove top till needed.
• 2. Drain 1 can of diced tomatoes of most of the liquid, but leave some so it can help steam the spinach when added to the skillet.
• 3. Heat oil and butter in skillet over medium high heat.
• 4. Add slightly drained tomatoes to skillet
• 5. Then add spinach to skillet and stir to mix.
• 6. Cover with lid, and allow steam to accumulate, so spinach can wilt down.
• 7. It should look like this when wilted.
• 8. Remove skillet from heat and add spinach mixture to a strainer, and drain as much excess liquid as possible, allow to sit and continue to drain as it cools down, while you prepare the ground beef.
• 9. Add the ground beef to a large bowl.
• 10. Add Panko bread crumbs, eggs, chopped onion and cumin to ground beef.
• 11. Empty both packages of onion soup mix into a 2 cup measure.
• 12. Then add enough evaporated milk to make 1 cup. Stir to blend.
• 13. Pour over ground beef mixture. Stir gently to mix together.
• 14. Line a long shallow pan with a double layer of aluminum foil. Spray with non stick cooking spray. Add the meat loaf to the center of pan, then pat down shaping as close to a rectangle as you can. PRESS THE CENTER OF THE MEAT DOWN LOWER THAN THE OUTER EDGE, CREATING A SLIGHT WELL, TO HOLD THE SPINACH MIXTURE.
• 15. NOW SQUEEZE OUT most OF THE LIQUID from the spinach and tomato mixture . Add to the well in the center of the meat.
• 16. Top the spinach with the fresh mozzarella cheese slices.
• 17. Now using the outer edge of the foil, lift foil UP AND OVER TO THE CENTER OF THE CHEESE AS POSSIBLE, THEN LIFT THE OPPOSITE SIDE AND DO THE SAME THING. Bring both ends up to meet the sides then gently press the meat together till all of the cheese is completely cover in the meat layer. Shape into a loaf as much as possible.
• 18. Now cover the loaf with the slices of smoked bacon. Place pan in center of oven in preheated 375 degrees F. oven. Bake for 15 minutes. Then REDUCE OVEN TO 350 DEGREES F. AND CONTINUE TO BAKE FOR 40 MINUTES.
• 19. After the 40 minutes has elapsed brush the top of the meat loaf with Heinz catsup, and sprinkle the raw sugar over the top of the catsup, return to oven and continue to bake for an additional 30 minutes.
• 20. Remove from oven and allow to sit and cool about 10 minutes before slicing to serve.
• 21. Slice and serve, I used a spatula to lift the slices from the pan. Serve with you favorite side items. Enjoy

CRUMB-TOPPED SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.

STUFFED VEAL BREAST WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Mix first 5 ingredients, 1 tablespoon marjoram, 1 tablespoon garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and nutmeg in large bowl to blend.
• Preheat oven to 400°F. Place veal breast, pounded side up, on work surface. Sprinkle lightly with salt and pepper. Form ground veal mixture into 8-inch-long, 3 1/2-inch-wide loaf. Place loaf atop breast about 3 inches from 1 long side. Fold short sides of breast over stuffing. Fold long side nearest stuffing over. Roll up, enclosing stuffing. Tie in several places with twine. Fasten each short end with toothpicks. (Can be made 8 hours ahead. Wrap in plastic; chill.)
• Sprinkle veal with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add veal; sauté until brown on all sides, about 10 minutes. Transfer to large roasting pan. Add 1 tablespoon oil, onions, carrots and celery to skillet; sauté until golden, about 15 minutes. Transfer vegetables to pan with veal. Add wine, 2 cups stock, tomatoes with juices, 2 tablespoons marjoram and 1 1/2 tablespoons garlic to roasting pan.
• Roast veal until very tender, turning and basting with pan juices every 30 minutes and adding stock as needed to keep juices halfway up sides of veal, about 2 hours 30 minutes. Remove from oven. Transfer to platter; let stand 30 minutes. Remove twine. Slice veal. Transfer pan juices and vegetables to saucepan; rewarm. Season with salt and pepper. Spoon juices and vegetables around veal.

CREAM SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

SHORT CUT SPINACH AND CHEESE SOUFFLE STUFFED TOMATOES

Steps:

• 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!

TOMATOES STUFFED WITH SPINACH

Steps:

• Preheat the oven to 350. Melt the butter in a frying pan over medium-high heat, add the spinach leaves, cover, and allow to cook for a minute. Season with salt, pepper, nutmeg to taste. Remove from the flame. Spear the garlic clove on a kitchen fork and stir it through the spinach several times. Allow the spinach to cool. Blanch the tomatoes in boiling water, refresh in iced water, and peel. Cut each tomato in half and scoop out the seeds. Stuff the spinach into the tomato halves. Pour the beef stock onto a small baking tray and place the tomatoes on it. Heat through in the oven for 2 to 3 minutes.