Spinach Stuffed Tomatoes - cooking recipe

Ingredients

1 (12 oz pkg) Stouffer's Spinach Souffl defrosted according to pkg directions
8 medium tomatoes
1/2 c shredded parmesan, cheddar or swiss cheese*

Preparation

Preheat oven to 350 degree.
Cut 1/2 inch slice from top of each tomato; scoop out pulp, leaving shell intact.
Fill each tomato with spinach souffl; sprinkle cheese over top.
Place in a shallow baking dish.
Bake for 25 minutes.