Cheddar, Bacon and Spinach Stuffed Tomatoes

By Stina

Ingredients

• 4 medium red or yellow tomatoes
• 1 bag (6 oz.) baby spinach leaves
• 1-1/4 cups (5 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
• 4 slices bacon, cooked crisp, crumbled
• 1 cup panko bread crumbs

Preparation

Step 1

DIRECTIONS

1

Cut tops off tomatoes; scoop out and discard seeds and pulp leaving tomato shells. Place cut sides down on paper towels to drain.

2

Place spinach in microwave bowl; cook in microwave oven 2 minutes or until spinach is wilted. Drain well and transfer to chopping board to cool. Coarsely chop spinach; place in medium bowl. Add 1 cup cheese, bacon and bread crumbs; mix well.

3

Place tomatoes cut-sides up in a shallow baking dish; fill with cheese mixture. Sprinkle remaining 1/4 cup cheese over tomatoes. Bake in preheated 350°F oven 16 to 18 minutes or until heated through and cheese is melted.