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Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

Spectacular results with very little effort.
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Serves 12

  • 4 cups Pictsweet frozen Chopped Spinach, thawed
  • 1 (2 oz.) package dried onion soup mix
  • 2 cups sour cream
  • Salt and pepper to taste
  • 12 ripe tomatoes
  • 4 slices bacon, cooked and crumbled


Place frozen spinach in a saucepan and cover with water. Place uncovered saucepan on stove top and bring to a boil. Boil 3 minutes. Drain thoroughly. Add soup mix, sour cream, salt and pepper to taste. Mix well and set aside. Drop tomatoes in boiling water. Leave for about 6 seconds. Remove and place in cold water to loosen the tomato skins. Peel the tomatoes. Scoop out a little of the pulp and discard. Drain the tomatoes if needed. Sprinkle each tomato with a little salt and pepper. Mound some of the spinach mixture into each tomato cavity. Bake at 325 degrees for 25 minutes. Garnish each with bacon crumbles.

Nutritional Info

  • Serving Size: Serves 12
  • Calories: 130
  • Total Fat: 9g
  • Cholesterol: 30mg
  • Sodium: 570mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Protein: 4g

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