Mediterranean Tomatoes Stuffed with Rice and Spinach

Preheat oven to 375°F (190°C).

Fill each tomato shell with the rice-spinach mixture.

Place the tops back on the tomatoes. Arrange them in a baking dish.

Bake:

Drizzle with olive oil and, if desired, sprinkle breadcrumbs or cheese on top for extra flavor.

Bake uncovered for 25–30 minutes, until the tomatoes are tender but still holding their shape.

Serve:

Let cool slightly before serving. Garnish with extra herbs or a drizzle of olive oil.

Serving and Storage Tips