Stuffed Tomatoes With Spinach , Rice and Cheese

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 400 degrees.
  • Lightly grease a 13 x 9-inch baking pan.
  • Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
  • Chop the tomato pulp (should make about 3-1/2 cups pulp).
  • In a large skillet, over high heat, heat the olive oil until hot.
  • Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
  • Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
  • Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
  • Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
  • Place the tomato shells in a prepared baking dish.
  • Spoon the hot mixture evenly between the tomato shells.
  • Sprinkle Parmesan cheese over the top.
  • Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.
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