Serves: 5
Total Calories: 88
Cut top off tomatoes; scoop out seeds with a teaspoon and put into a bowl. In processor, pulse spinach leaves to chop, then add bread crumbs, garlic, and red pepper. (If too stiff, add some of the tomato pulp to moisten.) Stuff tomatoes. Place on cookie sheet, and bake 15 minutes at 400°.
Editor’s Extra: Like BLT’s? Add a sprinkle of bacon bits and have yummy little BSTs.
This Spinach-Stuffed Tomatoes recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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