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.

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7 Responses to “Roasted Garlic Chipotle Sweet Potato Burgers”

  1. #
    1
    Aimee — March 10, 2014 at 10:20 am

    YUM YUM YUM!
    These look so good. Can’t wait to make these once it finally starts feeling like spring around here!

  2. #
    2
    Tracy | Pale Yellow — March 10, 2014 at 2:23 pm

    I love veggie burgers, this looks like a fantastic dinner option!

  3. #
    3
    Shannon — March 10, 2014 at 8:01 pm

    definitely delicious! i’ve been meaning to make a batch of burgers that I can stash in the freezer… these might have to be it 🙂

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    4
    Baked Potato Ovens — March 12, 2014 at 5:31 am

    Dam from the look is so yummy .Cant wait to get it in my stomach.Thanks mate for such a dish…

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    5
    Chaya — June 8, 2014 at 1:20 am

    This is a wonderful idea. I have never thought of using sweet potatoes in veggie burgers and I am thinking about it now.

    • beantownbaker — September 2nd, 2014 @ 7:10 pm

      Definitely check them out. Sweet potato veggie burgers are where it’s at!

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    6
    Jennifer — July 17, 2015 at 9:12 am

    I’ve tried these and love them! however, how do you make them look so good and stay together? Mine are really wet (even after adding a lot more flour) and stick like crazy to my skillet. Any suggestions?

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