Serves: 4
Total Calories: 106
At least 1 hour or up to 3 hours before serving:
In a small bowl, combine spinach, cheese, egg, bread crumbs, green onion, butter or margarine, basil, salt and garlic powder. If making ahead, cover and refrigerate.
About 45 minutes before serving:
Preheat oven to 350°. Spoon one-fourth of the spinach mixture into each tomato cup. Place in an 8 x 8 x 2-inch baking dish. Cover and bake for 30 to 35 minutes or until heated through.
This Spinach-Stuffed Tomatoes recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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