Stuffed Tomatoes
Tonight I continued my exploration of spinach. We had tomatoes stuffed with rice, goat cheese and spinach. These tasted great, but overall I’m not sure if I’d make them again. It was quite a bit of effort. I think next time, I’d just make the filling and add some cherry tomatoes to the mix for a side dish.
The recipe comes from Gillian over at Gillian’s Goodies. I modified it slightly to have more spinach in the filling. I also made a 1/2 batch.
Stuffed Tomatoes
6 medium-large sized tomatoes
1 tbsp. olive oil
1 clove garlic, minced
1/4 cup onion, chopped – I doubled the onion
1 cup washed, chopped spinach – I doubled the spinach
1 1/2 cups cooked brown rice
1 tbsp. reduced-sodium soy sauce
2 tbsp. chopped walnuts
1 tsp. dried oregano
1/2 cup chopped soft goat cheese
1/8 cup chopped sun-dried tomatoes
Preheat oven to 350 degrees
Cut a 1/2-inch slice from the top of each tomato. Scoop out the seeds and pulp carefully. Leave the shell intact. If you’d like, you can sprinkle the inside of the tomatoes with a little salt. Turn the tomatoes upside down on some paper towels or a plate to drain while you prepare the stuffing.
Heat a wok or skillet over high heat for one minute. Add the oil, garlic, and onions, reduce the heat to low. Saute until the onion is soft, 2-3 minutes. Add the spinach and saute until wilted, 2-3 minutes more. Remove from the heat and mix the rice, spinach mixture, soy sauce, sun-dried tomatoes, walnuts, goat cheese, and oregano together.
Stuff the tomatoes with the spinach and rice mixture and place them in a shallow greased baking dish. Leave a little space in between them.
Bake, uncovered, until the tomatoes are cooked through, 10-12 minutes. Serve immediately.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!