Tomatoes stuffed with pesto rice

• large beef tomatoes↗6
• pack microwave rice250g g
• vegetarian pesto↗3 tbsp tbsp

  (we used Sacla organic basil pesto)

• grated mozzarella100g g
• bag spinach↗80g g

  roughly chopped

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. 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.

2. 2

   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.