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. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉