Baked Tomatoes Stuffed With Spinach and Cheese

• 3 large firm tomatoes, washed & stems removed
• 8 ounces fresh spinach, washed well & drained
• 6 cups loosely packed broccoli, washed well & diced
• 3 12 ounces ground beef (3/8 cup)
• 14 onion, grated
• 1 garlic cloves, minced or 14 teaspoon garlic powder
• 12 cup tomato sauce
• 12 cup low fat cottage cheese, pureed in food processor
• 2 teaspoons salt
• 12 teaspoon white pepper
• 3 tablespoons soft breadcrumbs

1. Cut tomatoes in half horizontally; using a melon ball scooper, scoop pulp and seeds out of each half, leaving enough for a firm shell (discard pulp and seeds).
2. Turn halves upside down to drain.
3. Trim spinach and chop in food processor.
4. Preheat oven to 400F.
5. In a large skillet, over medium heat, brown ground beef with onion and garlic (5-10 minutes).
6. Add the spinach and broccoli; cook, covered, for 8 minutes.
7. Add the tomato sauce, cottage cheese, salt and pepper; cook for 5 more minutes.
8. Generously stuff the tomato halves with the spinach mixture and place in a casserole dish.
9. Top each tomato half with bread crumbs.
10. Bake until tomatoes are soft and breadcrumbs are browned (10-15 minutes).

tomatoes, fresh spinach, broccoli, ground beef, onion, garlic, tomato sauce, cottage cheese, salt, white pepper, breadcrumbs

Taken from www.food.com/recipe/baked-tomatoes-stuffed-with-spinach-and-cheese-262418 (may not work)