Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Tomatoes Recipe
    Lost? Site Map

    Stuffed Tomatoes

    Stuffed Tomatoes. Photo by Kitty Z

    1/1 Photo of Stuffed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Earthymom's Note:

    Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the stem end off each tomato -- about 1/4 inch.
    2. 2
      Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
    3. 3
      Turn the hollowed out tomatoes upside down on a paper towel to drain.
    4. 4
      Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
    5. 5
      Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
    6. 6
      Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
    7. 7
      In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
    8. 8
      Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
    9. 9
      Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
    10. 10
      Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
    11. 11
      To serve, sprinkle toasted pine nuts on top.

    Ratings & Reviews:

    • on April 25, 2007

      45

      I had a brainwave and spread the extra filling on the bottom of my baking dish, and it looked just lovely coming out of the oven. And of course, it tastes good too! :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Stuffed Tomatoes

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.9
     
    Calories from Fat 50
    34%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.5 g
    7%
    Cholesterol 7.5 mg
    2%
    Sodium 127.7 mg
    5%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.0 g
    16%
    Protein 4.8 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites