Spinach-Stuffed Tomatoes
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INGREDIENTS 4 small tomatoes
1 (10-ounce) package frozen chopped spinach
4-ounces process jalapeno pepper cheese spread, cut into cubes
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1-1/2 tablespoons round buttery cracker crumbs
PaprikaCut off top of each tomato; scoop out 1-inch of pulp. Set aside.
Cook spinach according to package directions, omitting salt. Place cooked spinach on paper towels and squeeze until barely moist.
Combine spinach, cheese, onion powder, and garlic powder; cook over low heat, stirring until cheese melts.
Spoon mixture into each tomato. Sprinkle with cracker crumbs and paprika; place tomatoes in a 13 x 9 x 2-inch pan. Bake at 300 degrees for 15 minutes or until stuffed tomatoes are thoroughly heated.
Makes 4 servings