Name: Spinach Artichoke Stuffed Tomatoes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 3 large firm tomatoes; Salt and pepper to taste; 6 oz. chopped artichoke hearts (drained and chopped); 10 oz. package frozen chopped spinach (thawed and squeezed of moisture); 4 green onions (chopped); 3 oz. light cream cheese at room temperature; 1 Tbsp. butter; 2 Tbsp. sour cream; 2 tsp. fresh minced thyme; 1/2 cup Parmesan cheese (grated); 2 Tbsp. butter (melted); 1/2 cup panko bread crumbs (gluten-free)

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These Spinach Artichoke Stuffed Tomatoes make a great colorful side for so many dishes. Serving these with any protein, like chicken, fish, steak or lamb, makes them an excellent accompaniment. They also make a great vegetarian main too! Love tomatoes?

Try our other popular dishes, Stuffed Smoked Tomatoes, Stuffed Artichokes, Vegetarian Stuffed Zucchini, and Roasted Italian Tomatoes.

We have changed them up slightly from a cookbook that we have loved to use over the years, called Cajun-Creole Cooking by Terry Thompson. It is more jazzed up now to provide you the ultimate flavorful Stuffed Tomatoes. We have made this recipe numerous times, and it always turned out fantastic!!

Forkful of Spinach Artichoke Stuffed Tomato leaning on a tomato.

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Baking Dishes, Set of 3

Glass Mixing Bowls, Set of 7

Ceramic Side Dishes, Set of 6

Overhead shot of a forkful lying on a stuffed tomato.

I love having a pretty side dish like this!! The stuffed tomatoes can be completely made ahead of time and then baked when ready to serve. Nothing could be easier than that!! No last-minute running around in your kitchen! The key to successful entertaining is having things ready ahead so the host and hostess can be part of the party and not be stressed trying to complete dishes.

The inside of these tomatoes is creamy and decadent from cream cheese, parmesan, thyme, spinach, artichokes, and more. Whereas the topping is crispy and crunchy from gorgeous buttery panko crumbs. These tomatoes are a surefire hit at any dinner. They would even make a great potluck dish if it is for a sit-down meal. Any hostess would love to present these for a side dish!

Not all Cajun-Creole cooking involves loads of spices, as these wonderful tomatoes can attest to. They also add loads of color to your meal, and using gorgeous heirloom tomatoes from your grocery store or your farmers’ market would be perfection!

Spinach Artichoke Stuffed Tomatoes are a Cajun-Creole classic that can be made entirely ahead of time and then baked when ready to serve. This is why we love it, and hopefully, you do, too, alongside your guests once you serve them. The stuffed tomatoes recipe takes around 40 minutes, 30 minutes for prep time and just 10 minutes for cooking.

What Goes Into Stuffed Tomatoes?

To make the perfect Stuffed Tomatoes, here is all you need. This stuffing will also work deliciously in halved red peppers too.

Ingredients

Large firm tomatoes
Salt and pepper as per your taste
Chopped artichoke hearts, well-drained and chopped
Package frozen chopped spinach, thawed and squeezed of moisture
Green onions, chopped
Light cream cheese at room temperature
Butter
Sour cream
Fresh minced thyme
Parmesan cheese, grated

Topping

Butter melted – 2 Tbsp
Panko bread crumbs, gluten-free – 1/2 cup

How to Make Stuffed Tomatoes

Vegetable mixture for stuffing in the tomatoes

Easy instructions and an excellent result every time. We love these tomatoes as a great side dish.

Start off by dividing the tomatoes crosswise into two equal sizes. You want to use halved tomatoes instead of just cutting the tops off. Carefully scoop out and discard the tomato pulp and seeds. Make sure not to puncture through the tomato when scooping out the pulp. Sprinkle the inside with salt and pepper, and set aside.

Preheat the oven to 350 F.

In a medium bowl, combine the artichoke hearts, spinach, and green onions. In the bowl of a food processor, add the cream cheese, butter, sour cream, thyme, salt to taste (1/2 tsp.), and Parmesan cheese. Whirl until smooth. Fold this cream cheese mixture into the spinach mixture until just combined.

Tomatoes stuffed with vegetable and cheese mixture

The stuffed tomatoes can be completely made ahead of time and then baked when ready to serve.

Mix together the bread crumbs and butter in a small bowl. Set it aside.

Spray a 9×13″ baking dish with cooking spray. Stuff tomatoes with the cream cheese spinach mixture and top with the panko crumbs. If making ahead, you can leave the panko crumbs off until ready to bake. Bake for 10 min. or 5 min., longer if they are cold from the fridge. Do not overcook.

What to Serve with Stuffed Tomatoes

Horizontal of stuffed tomatoes on three plates.

Artichoke Spinach Stuffed Tomatoes make for a fantastic side dish. It adds color and taste to the other dishes. So how can you relish the soft mozzarella cheese spinach artichoke recipe? You can serve this as a side dish or main that is vegetarian but also add some proteins for non-vegetarian lovers. You can serve it with any main dish, such as shrimp, steak or sausage. To keep it completely vegetarian, though, serve it with lovely rice or salad.

This side dish can be enjoyed at lunch as a standalone. Or you can have it as your morning breakfast by adding some eggs, bacon, and toast. I love tomatoes for breakfast.

The Stuffed Tomatoes make a healthy vegetable side dish. It tastes best when served hot. It can also be served with some roasted potatoes to add some crispness. Try various ways and see what suits you best!

Square photo of a forkful leaning up against a stuffed tomato.

Pin it HERE!!

Pin it HERE!!

Spinach Artichoke Stuffed Tomatoes

Tara Noland

Spinach Artichoke Stuffed Tomatoes are a Cajun-Creole classic that can be made entirely ahead of time and then baked when ready to serve.

5 from 4 votes

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Prep Time 30

Cook Time 10

Total Time 40

Course Side Dishes

Cuisine American

Servings servings

Calories 204 kcal

Ingredients

3 large firm tomatoes
Salt and pepper to taste
6 oz. chopped artichoke hearts drained and chopped
10 oz. package frozen chopped spinach thawed and squeezed of moisture
4 green onions chopped
3 oz. light cream cheese at room temperature
1 Tbsp. butter
2 Tbsp. sour cream
2 tsp. fresh minced thyme
1/2 cup Parmesan cheese grated

Topping

2 Tbsp. butter melted
1/2 cup panko bread crumbs gluten-free

Instructions

Halve the tomatoes crosswise and carefully scoop out and discard the pulp and seeds, careful not to puncture through the tomato. Sprinkle the inside with salt and pepper, set aside.
Preheat oven to 350F.
In a medium bowl, combine the artichoke hearts, spinach, and green onions. In the bowl of a food processor, add the cream cheese, butter, sour cream, thyme, salt to taste (1/2 tsp.), and Parmesan cheese. Whirl until smooth. Fold this cream cheese mixture into the spinach mixture until just combined.
The stuffed tomatoes can be completely made ahead of time and then baked when ready to serve.
Mix together the panko crumbs and butter in a small bowl. Set aside.
Spray a 9×13" pan with cooking spray. Stuff tomatoes with the cream cheese spinach mixture and top with the panko crumbs. If making ahead, you can leave the panko crumbs off until ready to bake. Bake for 10 min. or 5 min., longer if they are cold from the fridge. Do not overcook.

Equipment

Uniidea Ceramic Side Dishes Set of 6, 3.5 Inch Porcelain Seasoning Bowl Soy Dipping Sauce Dishes Retro Style Glazed Ceramic Blue with Black Edge

AmazonCommercial Mixing Bowls, 7 Piece Set, Lids Not Included

Hompiks Baking Dish Casserole Dishes Porcelain Bakeware Sets for the Oven 11.02 x 8.35 Inch Baking Dish Set of 3 for Kitchen Lasagna Red Baking Pans

Nutrition

Serving: 1Calories: 204kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 32mgSodium: 420mgFiber: 5gSugar: 5g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!