6 large tomatoes (large enough to stuff)
250 g pack microwave rice
3 tbsp pesto
100 g grated mozzarella
80 g bag spinach, roughly chopped
1 tbsp olive oil
- Heat oven to 200C/180C fan. 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.