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Rice and Spinach-filled Baked Tomato

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Makes 4 servings

Ingredients Edit

Directions Edit

  1. Puree spinach in food processor or blender. Add to rice and stir. Add salt and pepper to mixture; stir and set aside.
  2. Core tomatoes. Slice tops of tomatoes and reserve. Scoop out pulp of tomatoes and discard.
  3. Spoon rice mixture into tomatoes; replace tops. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400°D for 15 to 20 minutes.

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