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Rice-stuffed Tomatoes

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Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Purée spinach in food processor or blender.
  2. Blend spinach, rice, cheese, salt, garlic powder and basil.
  3. Slice tops of tomatoes.
  4. Scoop out pulp of tomatoes.
  5. Spoon rice mixture into tomatoes.
  6. Place tomatoes in shallow baking dish.
  7. Drizzle with olive oil.
  8. Bake at 400°F 15 to 20 minutes.

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