Stuffed Tomatoes Recipe

Name: Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium large tomatoes; 1 teaspoon olive oil; 4 cups coarsely chopped fresh spinach; 2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped; 1 garlic clove, minced; 1/4 teaspoon coriander; 1 cup cooked basmati rice (I use leftovers); 1 ounce shredded mozzarella cheese (or any dry, light colored cheese.); 2 tablespoons mayonnaise; 1 tablespoon lemon juice; salt and pepper; 2 tablespoons toasted pine nuts (optional)

Servings: persons

4 medium large tomatoes
1 teaspoon olive oil
4 cups coarsely chopped fresh spinach
2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped
1 garlic clove, minced
1/4 teaspoon coriander
1 cup cooked basmati rice (I use leftovers)
1 ounce shredded mozzarella cheese (or any dry, light colored cheese.)
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper
2 tablespoons toasted pine nuts (optional)

1
Slice the stem end off each tomato -- about 1/4 inch.
2
Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
3
Turn the hollowed out tomatoes upside down on a paper towel to drain.
4
Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
5
Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
6
Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
7
In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
8
Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
9
Bake at 325u00b0F for 15 minutes in a shallow baking dish (spray with cooking spray first).
10
Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
11
To serve, sprinkle toasted pine nuts on top.

379

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 12 ingredients. The key ingredients include: 4 medium large tomatoes, 1 teaspoon olive oil, 4 cups coarsely chopped fresh spinach, 2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped, and more.

Yes, 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.

Stuffed Tomatoes

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