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spinach-stuffed-tomatoes recipe

Date: Wed, 21 Jun 1995 13:04:38 -0500 (CDT)
 From: Nanci Borg (nborg@creighton.edu)
 Spinach Stuffed Tomatoes
 1/4 cup bulgur or rice
 1/4 cup water
 1/3 pound fresh spinach
 4 medium sized tomatoes
 1/4 cup onion, chopped
 1/2 cup non-fat parmesan cheese (Made by Kraft - sold in canister)
 1 tablespooon fine Italian flavored dry bread crumbs
 1/8 teaspoon nutmeg
 vegetable spray
 Bring 1/2 cup water to boil.  Add dry bulgur, cover and simmer until 
 tender, about 20 minutes
 Clean spinach, drain, pat dry and coarsely chop.
 Cut off top of each tomato, scoop out pulp to make hollow shells.  Chop 
 pulp, let drain in colander.
 Combine onion, drained tomato pulp and spinach in a saucepan.  Cook until 
 spinach is wilted, stirring constantly.
 Stir in cheese, bread crumbs, nutmeg and cooked bulgur.
 Fill each tomato with spinach mixture and arrange in a baking pan sprayed 
 with vegetable spray.  Sprinkle with grated parmesan cheese
 Broil 4 inches below heat 3 - 4 minutes
 4 servings
 Can make stuffing a head of time and refrigerate until later.  Then stuff 
 tomatoes and bake.  Mary Watson said she has made the stuffing 3 days in 
 advance of use.
 We ate these in little roma tomatoes.  Wonderful.  Attractive, great 
 taste, filling.
 kwlacto lacto