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.