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

Vegetarian Gluten Free and Low FODMAP Recipe -  Tomatoes stuffed with pesto rice
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