Short Cut Spinach and Cheese Souffle Stuffed Tomatoes
- Ready In:
- 25mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 medium sized tomatoes
- 12 ounces stauffer's spinach souffle
- 1⁄4 cup shredded cheddar cheese
directions
- preheat over to 350 degrees.
- cut off tops of tomatoes and a small slice off the bottom (to stabilize) and scoop out seeds and some of the pith.
- allow to drain upside down on absorbent paper towels
- defrost the spinach souffle.
- once the souffle is scoopable stir in the cheddar and spoon into the tomato cups about 1/2 to 3/4 full.
- place on a baking sheet (put the tomato tops on the sheet next to them) and bake for about 15-20 minutes until the souffle is puffed up and set in the middle.
- Replace the tops for presentation and serve!
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points