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Tomatoes stuffed with pesto rice

Tomatoes stuffed with pesto rice

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A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal381
fat21g
saturates7g
carbs36g
sugars9g
fibre6g
protein13g
salt1.8g
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Ingredients

  • 6 large beef tomatoes
  • 250g pack microwave rice
  • 3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
  • 100g grated mozzarella
  • 80g bag spinach , roughly chopped
  • 1 tbsp olive oil

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.

  • STEP 2

    Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.5 out of 5.6 ratings
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