Tomatoes stuffed with pesto rice

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper

  • Prep:10 mins
    Cook:20 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 381
  • fat 21g
  • saturates 7g
  • carbs 36g
  • sugars 9g
  • fibre 6g
  • protein 13g
  • salt 1.8g


  • 6 large beef tomatoes
  • 250g pack microwave rice
  • 3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
  • 100g grated mozzarella
  • 80g bag spinach, roughly chopped
  • 1 tbsp olive oil


  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. 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.

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