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Stuffed Tomatoes

Stuffed Tomatoes created by Kitty Z

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

Ready In:
40mins
Serves:
Units:

ingredients

directions

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

@Earthymom
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@Earthymom
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"Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden."
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  1. Kitty Z
    Stuffed Tomatoes Created by Kitty Z
    Reply
  2. Kitty Z
    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! :)
    Reply
  3. Earthymom
    Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden.
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