Alouette^® Spreadable Light Garlic & Herbs Stuffed Tomatoes Recipe

3 Large firm tomatoes

6 oz.  artichokes hearts

10 oz.  Frozen spinach, chopped

5 Green onions, chopped

2 tbsp. Sour cream or Alouette® Crème Fraiche

1 tsp. Dried oregano

1/2 tsp. Garlic powder

1/4 C Parmesan cheese, grated

1-1/2 containers Alouette® Light Garlic & Herbs Soft Spreadable Cheese

1/2 C Fresh crumbs, dried

Kosher salt and freshly ground black pepper to taste

• Preheat oven to 350 degrees
• Cut tomatoes in half down the stem side 
• Cut out stems and scoop out all pulp and seeds
• Dry inside and out with paper towels
• Sprinkle salt and pepper into each half
• Drain and chop artichoke hearts
• Squeeze all moisture from chopped spinach
• Chop green onions
• In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese. 
• Mix well and stuff each tomato half heaping full
• Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook
• Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.