Spinach Stuffed Tomatoes (Meat Optional)

Ingredients

• 4 medium-large tomatoes
• 2 cups frozen spinach
• 1/2 medium onion, chopped
• 3 garlic cloves
• 1/2 cup cooked chicken, chopped (optional)
• 1/2 cup seasoned dry bread crumb
• 1/4 cup parmesan cheese
• 1/2 cup plain fat-free yogurt or sour cream (I use Fage 0% greek yogurt)
• 1 (5 g) packet Sazon Goya seasoning
• salt and pepper

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut tops off tomatoes, hollow out with a spoon.

3. 3

   Sprinkle the interior of the tomato shells with kosher salt, turn over onto paper towels. Let sit 15 minutes. (This is to draw out the water in the tomatoes so they’re not soggy.).

4. 4

   In the meantime, cook spinach until heated through. Saute onion and garlic until soft.

5. 5

   In a large bowl mix together the spinach, onion, garlic, chicken, breadcrumbs, parmesan, yogurt, Sazon, salt, and pepper.

6. 6

   I like my tomatoes salty, so I just fill them with the mixture at this point. If you prefer less salt, rinse the salt out of the tomato shells and lightly pat dry before filling. Sprinkle tops with a little more breadcrumbs and parmesan cheese, if desired.

7. 7

   Arrange in a non-stick baking pan and bake for 20 minutes. Broil for 2 more minutes to crisp up the breadcrumbs.