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Nutrition Facts
Serving Size 130 g
(Approx. 6 Servings)
Amount Per Serving
Calories 60 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 140 mg 6%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 5 g
Vitamin A 35% Iron 4%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Stuffed Tomatoes

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 slices of bacon, finely diced
1/3 cup(s) red onions, finely diced
3 Oz baby spinach, roughly chopped
1/4 cup(s) Greek yogurt
1/4 cup(s) shredded Parmesan cheese, divided use
3 large beefsteak tomatoes
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Instructions

1
Heat a large skillet over medium heat. Preheat oven to 400ºF.
2
Add bacon and onions to skillet and sauté about 5 minutes, or until bacon is crispy and onions are soft. Add spinach and stir through just to wilt.
3
Remove from heat. Stir through yogurt, Parmesan cheese, and salt and pepper to taste. Set aside.
4
Cut tomatoes in half and scoop out seeds and inner section, leaving just the outer part of the tomato intact.
5
Spoon spinach filling into tomato halves and top with additional Parmesan cheese.
6
Place in a 9x13-inch baking pan and bake for 15 to 18 minutes until cheese is browned and tomatoes are tender but not mushy.