Alouette Light Garlic & Herbs Stuffed Tomatoes

Preheat oven to 350 degrees 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 In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese. Mix well and stuff each tomato half heaping full Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot 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.