Vera Cruz Tomatoes

Vera Cruz Tomatoes

84
ChefsyndiG 3

"This is a recipe that can be used as an appetizer or main meal. And you can use any size tomatoes you want. Just make sure they are firm. If you use roma tomatoes you can get more servings with the stuffings."

Ingredients

1 h servings 262 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

84
  1. 101 Ratings

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I'm the lady who stands mesmerized in the produce aisle, smelling the summer tomatoes. If you're at all like me, lucky enough to adore these gems, the health benefit is a bonus. After confessing...

Made this for the Recipe Group this week. We liked this, but I’d make some changes next time. First I started with 3-3 1/2” diameter tomatoes. I used a melon baller to scoop out the insides o...

I made these for recipe group. I made one big change I subbed 1 cup ricotta for the sour cream because of personal taste and I forgot to add the hot sauce due to personal stupidity. However the...

Wow! Made this for Recipe Group. It's like a BLT explosion in your mouth! I know, it's not lettuce, and there is no bread. I gave up trying to get fresh spinach for it, it all looked yucky. So I...

Made these for Recipe Group this week. We have never had stuffed tomatoes before and we really liked these. Used just picked tomatoes from the garden. Everyone enjoyed the freshness of the toma...

I made these at my parents' house last night as a side to go with sauteed chicken breast and brown rice. I used Roma tomatoes fresh from my friend's garden cut in half and cleaned out for this ...

What the heck is recipe group and are all 5 of you i it together??? I made these last night just as the recipe called for and the were delish. I used fresh tomatoes from my garden and per one ...

I made this for Recipe Group and liked it. I used FF Sour Cream and Weight Watchers Mexican Cheese Blend. I added the cheese to the spinach mixture and then stuffed the tomato shells. I also ...

Ok...I am giving this a 5 for me...a 4 for the hubby and daughter...so my 5 rules!! LOL...I used 5 gorgeous farmer's market NJ tomatoes, and fresh spinach...I also used turkey turkey bacon, low...