STUFFED TOMATOES
Make and share this Stuffed Tomatoes recipe from Food.com.
Provided by Earthymom
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the stem end off each tomato -- about 1/4 inch.
- Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
- Turn the hollowed out tomatoes upside down on a paper towel to drain.
- Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
- Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
- Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
- In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
- Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
- Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
- Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
- To serve, sprinkle toasted pine nuts on top.
Nutrition Facts : Calories 145.9, Fat 5.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 127.7, Carbohydrate 20.4, Fiber 2.3, Sugar 4, Protein 4.8
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