Stuffed Tomatoes
Steamer Recipes > Vegetables

Steamed Stuffed Tomatoes Popeye Style

Steamed Stuffed Tomatoes is rated 2.9 / 5 based on 56 votes.


This recipe was practically made for a food steamer and itís one that would make the cartoon character Popeye the Sailor Man proud. He always ate his spinach, and now you can, too, with this wonderful combination of tomato, spinach and cheese.

It shouldnít take you too long to make this dish; maybe 10 or 15 minutes prep time and another 20 to 26 minutes cooking time. Once you get the recipe put together, your hands will be free to work on other dishes for your meal. Thatís one of the great things about a food steamer Ė you wonít burn your food if you donít get back to it right on time. Just make sure your steamer has enough water in it to last for the allotted amount of cooking time and then some.

Preparation Time: 10-15 minutes
Cooking Time: 20-26 minutes


  • 6 large tomatoes,
  • One 300 g (10 oz) package of frozen spinach (can use fresh)
  • 1 tablespoon of soft cream cheese (do not use nonfat cream cheese)
  • 1 large egg
  • salt and pepper to taste
  • a pinch of grated nutmeg


  1. Place the spinach in a small bowl on the rack of a food steamer and steam it for 5 or 6 minutes; until it is limp and hot. Remove the spinach and squeeze out the extra juice, then chop it and set aside. If you prefer and can find it, you can use pre-chopped frozen spinach.
  2. Remove the stems from the tomatoes if they have any, and slice the top off of them (about an inch thick) and set them aside. Use a spoon (preferably a grapefruit spoon) or something to take out the heart of the tomato (the seeds and the pulp). You can set this aside for later use such as a salad. Salt the inside of the tomatoes the turn the upside down to drain on a paper plate or paper towel.
  3. Beat the large egg with the soft cream cheese. If you are having a problem getting the egg and the cream cheese to blend together, try adding some plain unsweetened yogurt a spoonful at a time until the mixture blends together.
  4. Add the chopped spinach to the egg and cream cheese mixture and add salt and pepper to your liking plus a pinch of the grated nutmeg.
  5. Tip: A pinch is generally considered to be the amount of spice or herb that you can pick up between your index finger, your second finger and your thumb. Picking the spice or herb up between the index finger and the thumb only would be considered a small pinch.
  6. Use the egg and cream cheese mixture to stuff the tomatoes, dividing the mixture up evenly among all of the tomatoes. Put the lid on top of the tomatoes (the slice you cut off earlier) and place them in the food steamer on a rack. Note: If you only have a steaming basket, set the basket in a large pan of boiling water. Steam the spinach stuffed tomatoes for 15 to 20 minutes; until the tomatoes are very soft. Serve while still hot.
  7. This makes a great side dish for just about any meal.