Rice-stuffed Tomatoes

Description

Makes 4 servings

Ingredients

• 1 x 10-ounce package frozen chopped spinach, thawed and undrained
• 2 cups hot cooked rice, cooked in chicken broth
• ½ cup grated Parmesan cheese
• ½ teaspoon seasoned salt
• ½ teaspoon garlic powder
• ½ teaspoon dried crushed basil leaves
• 4 large tomatoes
• 1 tablespoon olive oil

Directions

1. Purée spinach in food processor or blender.
2. Blend spinach, rice, cheese, salt, garlic powder and basil.
3. Slice tops of tomatoes.
4. Scoop out pulp of tomatoes.
5. Spoon rice mixture into tomatoes.
6. Place tomatoes in shallow baking dish.
7. Drizzle with olive oil.
8. Bake at 400°F 15 to 20 minutes.