Stuffed Tomatoes With Spinach , Rice and Cheese
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 large meaty fresh tomatoes (room temperature)
- 2 -3 tablespoons olive oil
- 1 1⁄2 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1 (10 ounce) package frozen spinach, chopped thawed and hand-squeezed
- 3 -4 fresh minced garlic cloves
- 1 teaspoon fried basil
- 1⁄2 teaspoon salt or 1 chicken bouillon cube
- pepper
- 1⁄2 cup quick-cooking rice, uncooked (Minute Rice is good)
- 1⁄4 - 1⁄3 cup grated parmesan cheese (or to taste)
- 2 -3 tablespoons grated parmesan cheese, for sprinkling
directions
- Set oven to 400 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
- Chop the tomato pulp (should make about 3-1/2 cups pulp).
- In a large skillet, over high heat, heat the olive oil until hot.
- Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
- Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
- Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
- Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
- Place the tomato shells in a prepared baking dish.
- Spoon the hot mixture evenly between the tomato shells.
- Sprinkle Parmesan cheese over the top.
- Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.
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