Alouette Light Garlic & Herbs Stuffed Tomatoes

• 3 large firm tomatoes
• 6 ounces artichokes, hearts
• 10 ounces frozen spinach, chopped
• 5 green onions, chopped
• 2 tablespoons sour cream or 2 tablespoons alouette creme fraiche
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup parmesan cheese, grated
• 1.5 (6 1/2 ounce) containers alouette light garlic & herbs soft spreadable cheese
• 1/2 cup fresh breadcrumb, dried
• kosher salt & freshly ground black pepper

1. Preheat oven to 350 degrees.
2. Cut tomatoes in half down the stem side
3. Cut out stems and scoop out all pulp and seeds.
4. Dry inside and out with paper towels.
5. Sprinkle salt and pepper into each half.
6. Drain and chop artichoke hearts.
7. Squeeze all moisture from chopped spinach.
8. Chop green onions.
9. In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Creme Fraiche if using), oregano, and Parmesan cheese.
10. Mix well and stuff each tomato half heaping full.
11. 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.
12. Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

tomatoes, artichokes, frozen spinach, green onions, sour cream, oregano, garlic powder, parmesan cheese, containers, fresh breadcrumb, kosher salt

Taken from www.food.com/recipe/alouette-light-garlic-herbs-stuffed-tomatoes-423569 (may not work)