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Popeye's Stuffed Tomatoes
6 medium to large tomatoes
6 slices turkey bacon
2 cello packs, cleaned spinach
5 cloves garlic, crushed
2 large eggs, beaten
1/2 cup Parmesan Cheese, grated
1/3 cup Romano Cheese, grated
1/2 cup fat free half & half
salt & pepper to taste
Cut off top inch or so of tomato, scoop out seeds and pulp. (Use tops,
seeds
and pulp in pasta sauce for tomorrows meal!)
Sprinkle the inside lightly with salt & pepper. Turn over, to drain over
paper towels for approximately 30 minutes.
Sauté bacon in skillet until crisp, drain on paper towels. Crumble and
set
aside.
Add Spinach and garlic to skillet and cook for 2 minutes, spinach
should be
wilted.Remove from heat and stir in eggs, parmesan cheese, half of the
bacon, and half & half, mix well. Fill tomatoes with spinach mixture,
top
with remaining bacon and Romano cheese. Arrange tomatoes in a
pretreated
baking dish and cook in preheated 350 degree oven for 25 minutes.
   
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