Description
Very colorful. This recipe card has a ‘smiley face’ on it that my mom drew. She only drew them on her finest recipes!
Ingredients
- 3 large tomatoes, cut in half crosswise
- 1 teaspoon salt
- 1 (10 ounce) package frozen chopped spinach
- 1 cup water
- 2 teaspoons chicken bouillon granules
- ⅓ cup freshly grated Parmesan cheese
- 1 cup cornbread stuffing mix
- ½ cup butter, melted
- 1 egg, beaten
- ⅓ cup chopped onion
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 2 tablespoons freshly grated Parmesan cheese, or as needed
Instructions
- Sprinkle the cut sides of the tomato halves with salt
- and place cut sides down on paper towels for 15 minutes to drain.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Place tomatoes
- cut sides up
- into a 9×12-inch baking dish.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 6