Sunshine Spinach Stuffed Tomatoes

Recipe Benefits

• This recipe is rich in vitamin C, thanks to the tomatoes and the added lemon juice.
• Vitamin C is essential for immune function, skin health, and antioxidant protection.
• By using a variety of plant-based ingredients, this dish also provides a good dose of fiber, healthy fats, and antioxidants, making it ideal for individuals with low vitamin C levels.

Ingredients

For 3 servings:

• 2¾ cups water
• ¾ cup Arborio rice
• 1½ tsp kosher salt, divided
• 6 large beefsteak tomatoes
• 1 tbsp olive oil
• 1 medium red onion, finely chopped (1 cup)
• 2 cloves garlic, thinly sliced
• 1 lb. (450g) spinach, washed, thick stems removed, thinly sliced
• ½ cup shredded mozzarella-style cheese (use plant-based cheese for vegan option)
• ¼ cup toasted pine nuts
• ¼ cup nutritional yeast
• 2 tbsp finely chopped fresh Italian flat-leaf parsley leaves
• 2 tbsp torn or sliced fresh basil leaves
• ¼ tsp freshly ground nutmeg
• ¼ tsp freshly ground black pepper
• Juice of 1 lemon (2 tbsp)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the tomatoes snugly.
2. In a small saucepan over medium-high heat, bring the water to a boil. Add the Arborio rice and ½ teaspoon of kosher salt, and cook for exactly 10 minutes. Remove from heat, drain, and set aside.
3. Working over a colander set over a large bowl, core the beefsteak tomatoes and scoop out the insides, removing seeds and pulp while leaving the outer flesh and skin intact. Press gently on the pulp to remove as much liquid as possible. Place the hollowed tomatoes in the baking dish, and set the juice aside.
4. Heat the olive oil in a wide sauté pan over medium heat. Add the red onion, season with ¼ teaspoons kosher salt, and cook, stirring frequently, for about 5 to 7 minutes or until soft and beginning to color.
5. Add the garlic, and cook for 1 minute until fragrant.
6. Increase heat to high, add the spinach, and cook for about 3 minutes or until wilted.
7. In a large bowl, combine the cooked rice, spinach mixture, mozzarella-style cheese, toasted pine nuts, nutritional yeast, parsley, basil, nutmeg, black pepper, and the remaining ¾ teaspoon salt.
8. Spoon the rice mixture into the tomatoes, filling each to the top. Pour the reserved tomato juice over and around the stuffed tomatoes, cover the pan tightly with aluminum foil, and bake for 25 minutes or until hot and bubbling.
9. Uncover, and cook for an additional 5 minutes. Drizzle with lemon juice before serving hot or warm.

Nutritional Information

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