STUFFED TOMATOES

WITH SPINACH

WITH 5+ VARIATIONS

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WHY YOU'LL LOVE THEM

Delicious. First and foremost, these are mouth-watering bites of deliciousness that you're going to want to make again and again. Simple. Realistically, these are so simple to make. Picture a perfectly cooked tomato with all the goodness of whatever you want to fill it with and that's a stuffed tomato. Variations. There are so many ways to fill a stuffed tomato. I'm currently obsessed with this spinach and cheese stuffed tomato recipe, but there are plenty of other options!

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INGREDIENTS

– Tomatoes – Ground Black Pepper – Kosher Salt – Frozen Spinach – Boursin cheese – Sour cream – Grated Parmesan Cheese

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PREPARE THE TOMATOES

Cut the tops off of the tomatoes. Using a small spoon, carefully remove and discard pulp. I like to mix it back in and use it because it's delicious, but if you don't like tomato innards you can toss them.

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SEASON EVERYTHING

Season the insides of the tomatoes with ½ teaspoon of black pepper and ¼ teaspoon of salt. Invert the tomatoes onto paper towels and allow the tomatoes to drain while you make the filling.

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MAKE THE FILLING

In a medium bowl, combine the spinach, Boursin cheese, sour cream, salt and pepper, and ¼ cup of the shredded parmesan. Stir until ingredients are well combined. Divide the mixture between the tomatoes.

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COVER WITH CHEESE

Top tomatoes with the remaining ¼ cup shredded parmesan.

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COOK AND ENJOY

Place the tomatoes in a small baking pan. Set the oven to 350°F for 30 minutes or until the filling is hot.

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