6 large beef tomatoes
250g pack microwave rice
3 tbsp low FODMAP vegetarian pesto
100g grated mozzarella
80g bag spinach, roughly chopped
1 tbsp olive oil
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.
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.
Recipe adapted from: Good Food