• Liz Talley - Urban Graze

Spinach Stuffed Tomatoes

Serves 2

2 medium or 1 large tomato

Salt and pepper

1 c. packed, rough chopped spinach leaves (tough stems removed)

1 Tbsp. shredded or grated parmesan cheese

4 Tbsp. shredded cheddar cheese

1 c. cooked rice, optional

1/2 tsp. olive oil

Preheat oven 350. Lightly grease a small baking dish.

Cut tops off tomatoes, and scoop out the flesh and seeds. Save for another use.

Season the inside of tomato with salt and pepper, and place the tomato in baking dish.

In a medium bowl, combine spinach, parmesan, 3 Tbsp. cheddar, and rice (if using).

Spoon into the tomatoes.

Drizzle with olive oil and sprinkle with 1 Tbsp. cheddar. Loosely tent with foil.

Bake for 10-20 minutes, depending on tomato size, or until hot and bubbly. Remove the foil for the last couple of minutes to brown the cheese.

Recipe created or adapted by Liz Talley, Urban Graze

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