Stuffed Tomatoes

READY IN: 35mins
Recipe by Cheryl E

easy to make, and quite tasty too

Top Review by Maito

We liked this veggie dish. I used more rice, basil (fresh) and pine nuts (kept them whole) and less salt and spinach for our tastes. They should be named pesto stuffed tomatoes!

Ingredients Nutrition


  1. Cut a 1/2" slice off of top's of tomatoes.
  2. Scoop insides out.
  3. Lightly sprinkle with salt.
  4. Invert and drain on paper towel.
  5. In a small fry-pan over med-low heat toast pine nuts.
  6. In a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped.
  7. Stir mixture into rice.
  8. Stir in parmesan cheese.
  9. Spoon into tomatoes and place in a shallow casserole dish.
  10. Bake at 250°F oven for 15-20 minutes, or just until tender, not too soft.

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