Stuffed Tomatoes I

Ingredients

 * 8 ounces fresh spinach, steamed or one 10-ounce package frozen chopped spinach, thawed and drained
 * 2 cups cooked medium-grain rice (cooked in chicken broth or vegetable stock)
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 4 medium tomatoes
 * 2 tablespoons olive oil

Directions

 * 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.