Tomatoes with Pesto Rice

V | GF

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a delicious, speedy veggie supper!

by GoodFood

Ingredients
Method

Ingredients

- 6 Large tomatoes
- 250 g White Rice
- 3 Tbs Sacla Pesto
- 100 g Mozzarella
- 80 g Spinach
- 1 Tbs Olive oil

Method

1

Heat oven to 200C/180C fan/gas 6.

2

Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops.

3

Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.

4

Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish.

5

Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

Comments & Ratings

More Sacla pesto recipes

	6	Large Tomatoes
	250 g	White Rice
	3 Tbs	Sacla Pesto
	100 g	Mozzarella
	80 g	Spinach
	1 Tbs	Olive Oil

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Tomatoes with Pesto Rice

Ingredients

Method

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Comments & Ratings