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Stuffed Tomatoes I

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Directions Edit

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

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