TOMATOES STUFFED WITH PESTO RICE

Tomatoes stuffed with pesto rice image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium