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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting). | 2. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed. | 3. Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole. | 4. Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact. | 5. When the rice is fully cooked, remove from the heat. | 6. Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well. | 7. Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in. | 8. Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes. | 9. Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4			88.56	19.1388	4.3296	0.9840000000000001
grain white rice	1/2	cup	uncooked	-	-	-	-
hot water	1	cup		0.0	0.0	0.0	0.0
basil pesto	3 1/2	tablespoons		-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
mozzarella cheese	1/4	cup	grated	-	-	-	-
mozzarella cheese	1/8	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.