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Tomatoes Stuffed with Pesto Rice

This super side dish has it all: a wonderful combination of flavors, a vibrant color palate, and it’s healthy! The recipe calls for 6 tomatoes, but you may easily adjust it as needed.  As well, you might swap out arugula for the spinach should that be what you have at hand. Of course you know, anything with basil pesto is top of our list — that’s what makes the recipe!

Tomatoes Stuffed with Pesto Rice

6 large beefsteak tomatoes
9 oz. pack microwave rice (1 pouch)
3 tbs. basil pesto, homemade or prepared
4 oz. grated mozzarella (1 cup)
3 oz. bag spinach, roughly chopped (3 cups)
1 tbs. olive oil

Heat the oven to 400°F. Slice the tops off the tomatoes and set aside. Scoop out the insides with a spoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tops. Heat the rice following the package directions and tip into a bowl. Mix in the chopped tomato, pesto, three-quarters of the mozzarella, the spinach, and some salt and pepper. Pack the mixture into the tomatoes and pack tomatoes tightly into a casserole dish. Sprinkle with the remaining cheese and drizzle with the olive oil. Bake for 17-20 minutes, until soft and bubbling.

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