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🍽️ Stuffed Tomatoes with Spinat Cream

300 kcal · 30 min · 4 servings

Ingredients

• 500 g baby spinach
• 1 onion
• 2 garlic cloves
• 5 g butter (1 tsp)
• 500 g cream cheese preparation (0.2% fat)
• 70 g pine nuts
• salt
• pepper
• nutmeg
• 30 g parmesan (1 piece)
• 640 g larger tomatoes (8 larger tomatoes)
• 150 ml vegetable broth
• 2 sprigs basil

Instructions

1. 1. Wash the spinach thoroughly and dry it well.
2. 2. Peel the onion and the garlic.
3. 3. Cut the onion and garlic into small cubes.
4. 4. Heat the butter in a pan.
5. 5. Sauté the onion and garlic cubes over medium heat until they are translucent.
6. 6. Add the spinach to the pan.
7. 7. Let the spinach wilt until it is soft.
8. 8. Stir in the cream cheese and pine nuts into the spinach mixture.
9. 9. Season the mixture with salt, pepper, and freshly grated nutmeg.
10. 10. Grate the Parmesan and stir it in.
11. 11. Wash the tomatoes.
12. 12. Cut the top off each tomato.
13. 13. Hollow out the inside of the tomatoes.
14. 14. Fill the tomatoes with the spinach cream cheese mixture.
15. 15. Place the cut tomato tops back on.
16. 16. Place the stuffed tomatoes in a baking dish.
17. 17. Pour some broth into the baking dish.
18. 18. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
19. 19. Bake the tomatoes in the oven for approx. 15 minutes.
20. 20. Wash the basil while the tomatoes are baking.
21. 21. Dry the basil.
22. 22. Pluck the basil leaves from the stems.
23. 23. Sprinkle the basil leaves over the finished tomatoes.

Nutrition per serving

• kcal: 300
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 12 g