Ms B's Spinach-Topped Tomatoes

Tomatoes

Ms B's Spinach-Topped Tomatoes

Ms B's Spinach-Topped Tomatoes
  • PREP TIME
    30 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    27

These vibrant, spinach-topped tomatoes are a delightful explosion of flavor and texture. A savory spinach and cornbread stuffing blankets juicy tomatoes, creating a dish that's both comforting and visually stunning—a guaranteed centerpiece for any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    76 mg
  • Fiber
    4 g
  • Protein
    9 g
  • Saturated Fat
    11 g
  • Sodium
    1214 mg
  • Sugar
    4 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain. (Prep time: 15 minutes)

02

Step

Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well. (Cook time: 12 minutes)

03

Step

Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish. (Prep time: 5 minutes)

04

Step

Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves. (Prep time: 10 minutes)

05

Step

Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately. (Cook time: 20 minutes)

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the spinach mixture.
Fresh spinach can be substituted for frozen; just be sure to sauté it lightly before mixing it with the other ingredients.
To prevent the cornbread stuffing from becoming soggy, make sure to drain the spinach very well.

Elna Weber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 9 Ratings)
Total Reviews: (3)

  • Elfrieda Borer

    May 2, 2025

    I made this for a potluck and it was a huge hit! Everyone raved about the unique combination of flavors.

  • Brian Vonrueden

    Apr 28, 2025

    This recipe is so easy to follow, and the results are amazing. I will definitely be making this again!

  • Lue Howell

    Apr 14, 2025

    I tried it with a little bit of mozzarella cheese on top, and it was fantastic! Thanks for sharing this gem.

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