Stuffed Tomatoes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 medium large tomatoes
• 1 teaspoon olive oil
• 4 cups coarsely chopped fresh spinach
• 2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon coriander
• 1 cup cooked basmati rice (i use leftovers)
• 1 ounce shredded mozzarella cheese (or any dry, light colored cheese.)
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• salt and pepper
• 2 tablespoons toasted pine nuts (optional)

Recipe

• 1 slice the stem end off each tomato -- about 1/4 inch.
• 2 scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. reserve the pulp.
• 3 turn the hollowed out tomatoes upside down on a paper towel to drain.
• 4 over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
• 5 add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
• 6 saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
• 7 in a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
• 8 spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
• 9 bake at 325°f for 15 minutes in a shallow baking dish (spray with cooking spray first).
• 10 sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
• 11 to serve, sprinkle toasted pine nuts on top.