Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Firm tomatoes (large)

  2. 6 oz 170g Artichoke hearts - marinated

  3. 10 oz 284g Frozen spinach - chopped

  4. 5 Green onion - chopped

  5. 8 oz 227g Cream cheese - room temperature

  6. 2 tablespoons 30ml Sour cream

  7. 1 teaspoon 5ml Dried oregano

  8. 1/2 teaspoon 2 1/2ml Garlic powder

  9. 1/2 cup 73g / 2.6oz Parmesan cheese - grated Salt and pepper - to taste Bread crumbs - dried

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Combine chopped ingredients with cream cheese, sour cream, oregano, and Parmesan cheese. Mix well and stuff each tomato half heaping full. Sprinkle bread crumbs on top. Place tomato halves on smoker rack and smoke for 30 to 40 minutes at 225F 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. Recommended wood for smoking: Hickory Posted to the BBQ List by Rock McNelly on Aug 31, 1998.


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