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Recipe: Smoked Stuffed Tomatoes

GretlGretl Posts: 670
edited November -1 in EggHead Forum
Hi all,
This recipe was posted on the FoodWine Discussion list by Joe Wells from the University of Arkansas. He gave his permission for me to post it on this Forum. I have not yet tried this recipe, but it sounds like a winner! [p]Joe says he has an NB Bandera smoker. On my recommendation, he said he'd check this Forum, as his hobby is smoking and Q-ing.[p]Here's Joe's post:


I made this for dinner last night and was quite pleased with the
results. It came out with a nice smoky flavor and the filling was
great. The changes I made, just can't resist, I added bacon and
doubled the garlic and oregano and chopped up a jalapeno and put in
it.[p]joe[p]
Smoked Stuffed Tomatoes[p]Recipe By : Cookshack
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method





3 Large Firm Tomatoes
6 Ounces Artichoke Hearts - Marinated
10 Ounces Frozen Spinach -- Chopped
5 Green Onion -- Chopped
8 Ounces Cream Cheese -- Room Temperature
2 Tablespoons Sour Cream
1 Teaspoon Dried Oregano
1/2 Teaspoon Garlic Powder
1/2 Cup Parmesan Cheese -- Grated
Salt And Pepper -- To Taste
Bread Crumbs -- Dried[p]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.[p]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.[p]Place tomato halves on smoker rack and smoke for 30 to 40 minutes at
225 degrees 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.[p]Recommended wood for smoking: Hickory[p]--

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