Baked Stuffed Tomatoes Recipe

Name: Baked Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut tomatoes in half horizontally.
2
Scoop out seeds and pulp; discard.
3
Turn tomatoes up side down to drain on a paper towel.
4
In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
5
Add spinach and garlic and cook for 2 minutes.
6
Add rice, dill, cheese, salt & pepper. Mix together.
7
Spoon into tomato shells.
8
Top with buttered crumbs.
9
Bake at 350u00b0 F for 20 - 25 minutes or until tender.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 firm ripe tomatoes, 2 tablespoons pine nuts, 1 tablespoon olive oil, 0.5 (10 ounce) package frozen leaf spinach, thawed and squeezed dry, and more.

Yes, Baked Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Tomatoes

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