Spinach-Stuffed Tomatoes – a delicious recipe with tomatoes, Olive oil, olive oil, shallot, fresh spinach, basmati rice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Chop pulp; set aside. Invert tomato shells on paper towels to drain.
2
Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add shallot; saute 3 minutes. Add reserved tomato pulp and spinach; cook 3 minutes, stirring frequently.
3
Transfer vegetable mixture to a bowl. Stir in rice, 1 tablespoon cheese, mayonnaise, and lemon juice. Spoon vegetable mixture evenly into tomato shells. Place tomatoes in a small shallow casserole coated with cooking spray. Bake at 325u00b0 for 15 minutes; sprinkle with remaining 1 tablespoon cheese. Bake an additional 3 minutes or until cheese melts.
168
kcal
Calories
8
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium tomatoes, Olive oil-flavored vegetable cooking spray, 1/2 teaspoon olive oil, 1 tablespoon finely chopped shallot, and more.
Yes, Spinach-Stuffed Tomatoes falls under the Vegetarian 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
