Baked Stuffed Tomatoes with Cashew Creamed Spinach and Rice
Fresh large tomatoes are hollowed out and filled with fluffy white rice and a rich cashew cream spinach mixture. The cashew cream is made by blending soaked cashews with garlic, lemon juice, and apple cider vinegar for a tangy, velvety texture. Baked until the tomatoes are tender, this wholesome dish works beautifully as a light dinner or impressive side dish. The combination of the sweet roasted tomatoes with the savory, creamy spinach filling creates a satisfying and nutritious meal.
Ingredients
Instructions
- 1
Cook rice according to package instructions and preheat oven to 350°F/350°F
- 2
Add cashews, garlic, lemon juice, apple cider vinegar, water and salt to blender or food processor and blend until smooth
- 3
Add spinach to non-stick saucepan and cook for 1-2 minutes until wilted
- 4
Pour cashew cream into spinach and cook for around 1 minute more
- 5
Remove tops from tomatoes and scoop out pulp, place on baking paper
- 6
Fill each tomato halfway with cooked rice
- 7
Layer creamed spinach on top of rice
- 8
Bake for around 30-40 minutes
- 9
Serve immediately
Tips
Soak cashews overnight for the creamiest texture, or use hot water for 30 minutes if short on time.
Save the scooped tomato pulp to make fresh tomato juice or add to salads for extra flavor.
Choose firm, large tomatoes that can stand upright for the best stuffing results.
Good to Know
Refrigerate in airtight container for up to 3 days
Can prepare cashew cream and cook rice up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Blend cashews thoroughly to avoid gritty cream texture
Don't overcook spinach to maintain vibrant green color
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess water first. You'll need about 3-4 oz frozen spinach to replace 7 oz fresh.
What if I don't have a high-powered blender?
Soak cashews longer or use hot water for 1 hour, then blend in batches for smoother results.
Can I freeze stuffed tomatoes?
Not recommended as tomatoes become watery when frozen. Best enjoyed fresh or refrigerated for up to 3 days.