Stuffed tomatoes with spinach & yogurt chee
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Stuffed tomatoes with spinach & yogurt chee
  Tomatoes    Spinach    Yogurt    Vegetables  
Last updated 6/12/2012 1:25:22 AM. Recipe ID 59285. Report a problem with this recipe.
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      Title: Stuffed tomatoes with spinach & yogurt chee
 Categories: Dupree, Vegetable
      Yield: 4 Servings
 
 
        4    tomatoes
        1 TB butter
        4    green onions -- chopped
        2    garlic cloves -- peeled and
  :          chopped
        1 TB flour
      1/4 c  grated Parmesan cheese
      1/4 c  breadcrumbs
        2 TB chopped fresh herbs - basil,
  :          oregano,
  :          thyme
       10 oz frozen spinach -- thawed and
  :          squeezed
  :          dry
      1/2 c  Yogurt Cheese
  :          Salt and pepper
  :          Nutmeg -- to taste
        1 pn cayenne pepper
      1/4 c  grated Parmesan cheese
  
  Preheat the oven to 350 degrees. Cut off the flower end of each
  tomato, leaving the stem end intact. Set aside the cap and hollow out
  the tomatoes, discarding the pulp. Invert thetomatoes on a plate and
  drain. In a nonstick saucepan, melt the butter over low heat. Add the
  green onions and garlic and saute until soft. Add the flour, Parmesan
  cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the
  drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne
  to taste, stirring until well combined. Spoon the spinach mixture
  into the tomatoes and top with the optional Parmesan if using. The
  stuffed tomatoes and their caps can be made to this point up to 3
  days in advance. Place the tomatoes in an ovenproof serving dish and
  bake until heated through, about 10 minutes. Top each tomato with the
  reserved cap and bake 5 minutes more. Serve hot.
  
  Yield: 4 servings
  
  




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Recipe ID 59285 (Apr 03, 2005)

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