Esta es una exhibición prevé de cómo se va ver la receta de 'Cream Cheese, Spinach & Artichoke Stuffed Tomatoes' imprimido.

Receta Cream Cheese, Spinach & Artichoke Stuffed Tomatoes
by Bob Vincent

Cream Cheese, Spinach & Artichoke Stuffed Tomatoes

This vegetable dish is a nice accompaniment with barbequed chicken. The stuffing is enough for about six tomatoes depending on size. It can be served hot or cold. I elected to serve it hot. Served cold it could be used in conjunction with salad greens or as an appetizer. I actually baked them a bit too long. I had extra stuffing so I stuffed some yellow crookneck squash as well. I served grilled chicken and roasted corn with the meal as well.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 6 ea large firm tomatoes
  • salt/garlic pepper to taste
  • 6 oz marinated artichoke hearts, drained and diced
  • 10 oz frozen chopped spinach, drained and dried
  • 8 oz cream cheese
  • 1 Tbs sour cream
  • 1 Tbs Ricotta
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1/2 cup Panko crumbs
  • 2 Tbs butter, melted

Direcciones

  1. Preheat oven to 350^
  2. Cut tops off of the tomatoes. Carefully scoop out and disgard the pulp and seeds. Dry the cavity with paper towels. Season the inside of each tomatoe with salt/pepper.
  3. Combine all ingredients except the Panko crumbs and melted butter. Mix by hand or in a processor to combine the stuffing.
  4. Stuff the tomatoes with the filling.
  5. Top with butter crumbs.
  6. Bake in preheated oven untill heated through, about 20-25 minutes depending on size.