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

Directions

  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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