Baked Stuffed Tomatoes
Ready In: 40 mins
Serves: 4
Ingredients
- 4 firm ripe tomatoes
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 0.5 (10 ounce) package frozen leaf spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 1 cup cooked rice
- 1⁄4 cup chopped fresh dill
- 3⁄4 cup feta cheese, crumbled
- salt & pepper
- 1⁄3 cup buttered bread crumb
Directions
- Cut tomatoes in half horizontally.
- Scoop out seeds and pulp; discard.
- Turn tomatoes up side down to drain on a paper towel.
- In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
- Add spinach and garlic and cook for 2 minutes.
- Add rice, dill, cheese, salt & pepper. Mix together.
- Spoon into tomato shells.
- Top with buttered crumbs.
- Bake at 350° F for 20 - 25 minutes or until tender.
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