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Spring cookbook: Spinach walnut stuffed tomatoes for Meatless Monday

Do you run out of ideas for Meatless Monday recipes? It's certainly easy to do when you are accustomed to having a protein to work around. This dish was created just for that reason and came out absolutely amazing. It's full of protein and fiber and tastes very decadent. Try it tonight! I use McCormick spices, finding them fresher and stronger, but you may use whatever brand you desire.

Guests will be impressed with these beauties. Use Roma tomatoes for appetizers
Linda Talbott Brewer

Spinach Walnut Stuffed Tomatoes:


  • 4 medium tomatoes, top removed and tomato squeezed till dry, liquid reserved
  • 1/2 cup whole wheat bread crumbs
  • 1/2 teaspoon McCormick's Garlic Pepper
  • 1/2 teaspoon McCormick's Italian Seasoning
  • 1/4 cup chopped fresh spinach (if using canned or frozen, thaw, drain and wring out very well.)
  • 3 Tablespoons chopped walnuts
  • 1/2 cup Atheno's Fat Free or Reduced Fat Feta Cheese
  • Juice from above tomatoes
  • 1 tablespoon of fat free or reduced fat sour cream or Greek yogurt
  • 1 to 2 ounces fat free or reduced fat cream cheese
  • nonfat cooking spray


Spray cookie sheet with nonstick spray. Preheat oven to 400 degrees.

Remove just the top of tomatoes. Also slice bottom a bit, so that it sits upright, being careful not to slice an opening in the tomatoes. Squeeze excess pulp and juice out, reserving juice. Drain seeds out of juice, if desired.

In a small bowl, mix crumbs, seasonings, spinach, walnuts, feta, tomato juice, sour cream and 1 ounce cream cheese, until smooth and creamy. Add other ounce of cream cheese if mixture is too thin. If mixture is too thick, add a bit of olive oil. Stuff mixture into tomatoes. Place on cookie sheet and bake 20 to 30 minutes or until tomato is tender. If desired, sprinkle Parmesan cheese over tops of tomatoes and spray with cooking spray during the last 5 minutes of cooking time, for a crispy top.

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