Spinach Stuffed Tomatoes - cooking recipe

Ingredients

6 small tomatoes
1 (12 oz.) pkg. frozen spinach souffle, thawed
1/2 c. shredded Swiss cheese
1/8 tsp. nutmeg

Preparation

Preheat oven to 400\u00b0.
Cut a star shape out of the bottom of each tomato.
Scoop out the pulp.
Place shells in 13 x 9 x 2-inch baking pan.
Combine spinach souffle, Swiss cheese and nutmeg. Spoon into tomato shells.
Bake 20 minutes.
Place tops in pan also.
Bake until filling is puffed and golden.