Pesto Stuffed Tomatoes

Recipe by Shuzbud
READY IN: 50mins




  • Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
  • Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
  • Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
  • Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
  • When the rice is fully cooked, remove from the heat.
  • Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
  • Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
  • Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
  • Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
  • Enjoy!