Tomatoes stuffed with pesto rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
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.
