Rice and Spinach-filled Baked Tomato

Description
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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)
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 4 medium tomatoes
 * 2 tablespoons olive oil

Directions
Puree spinach in food processor or blender. Add to rice and stir. Add salt and pepper to mixture; stir and set aside.

Core tomatoes. Slice tops of tomatoes and reserve. Scoop out pulp of tomatoes and discard. Spoon rice mixture into tomatoes; replace tops. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400 degrees for 15 to 20 minutes.