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Smoked Stuffed Tomatoes

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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

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 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. Recommended wood for smoking: Hickory Submitted to the AZstarnet BBQ Mailing List by PhantomBBQ@aol.com on Aug 31, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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