1/1 Photo of Stuffed Tomatoes
Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden.
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- 4 medium large tomatoes
- 1 teaspoon olive oil
- 4 cups coarsely chopped fresh spinach
- 2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon coriander
- 1 cup cooked basmati rice (I use leftovers)
- 1 ounce shredded mozzarella cheese (or any dry, light colored cheese.)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt and pepper
- 2 tablespoons toasted pine nuts (optional)
- 1Slice the stem end off each tomato -- about 1/4 inch.
- 2Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
- 3Turn the hollowed out tomatoes upside down on a paper towel to drain.
- 4Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
- 5Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
- 6Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
- 7In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
- 8Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
- 9Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
- 10Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
- 11To serve, sprinkle toasted pine nuts on top.
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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
- Total Fat 5.6 g
- Saturated Fat 1.5 g
- Cholesterol 7.5 mg
- Sodium 127.7 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 2.3 g
- Sugars 4.0 g
- Protein 4.8 g