Tomatoes stuffed with pesto rice

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper. Ingredients: 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 Method: 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. Source: Good Food