Ingredients

The following ingredients have 3 Servings
  • 6 large beef tomatoes
  • 250g pack microwave rice
  • 3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
  • 100g grated mozzarella
  • 80g bag spinach , roughly chopped
  • 1 tbsp olive oil

Instruction

  • Heat oven to 200C/180C fan/gas 6. 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. 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.
  • Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.