Tomatoes stuffed with pesto rice
Serves 3
Easy
Prep:
Cook:
Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper
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- 6 large beef tomatoes
- 250g pack microwave rice
- 3 tbsp vegetarian pesto(we used Sacla organic basil pesto)
- 100g grated mozzarella
- 80g bag spinachroughly chopped
- 1 tbsp olive oil
Nutrition: per serving
- kcal381
- fat21g
- saturates7g
- carbs36g
- sugars9g
- fibre6g
- protein13g
- salt1.8g
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.
