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.