Oven Baked Spinach Risotto Stuffed Tomatoes

Happy Hump Day!

First, let's talk about reduced produce. Literally my first stop when grocery shopping is the reduced produce section. Now.... most people think of rotten and inedible as words to describe reduced produce. But those descriptions could not be farther from the truth! Produce is moved to the reduced section when there is either 1. an overabundance of an item in stock or 2. when the product has sat on the shelf for a day to two longer than suggested by the retailers.

90% of what I find in the reduced produce section is perfectly ripe and perfect vegetables and fruits. Yes, some are too ripe but for the most part the product is perfectly good if you plan to use it within 2-3 days of purchase. In fact, I bought the tomatoes below (8 large tomatoes) in for $0.98 in the reduced produce section and they sat in my fridge for 10 days before I finally used them. When I took them out to cook last night, they were PERFECT! Now, that is what I call savings!

So.... my advise is to check out the reduced produce section next time you go grocery shopping. You might be shocked when good items you find.... plus, who is going to complain about saving a few bucks too?!?!

And now to to my regularly scheduled recipe blog...

Last night's dinner was one of the best I have made in a long time. I LOVED THIS!

Oven Baked Spinach Risotto Stuffed Tomatoes

Ingredients:

Red Ripe Tomatoes, 8 medium whole

Arborio/Risotto Rice, 1 cup

Vegetable Broth, 2, cups

Spinach, frozen, 1 cup
Butter, unsalted, 4 tbsp
Cheddar Cheese, .5 cup, shredded
Parsley, dried, 1 tbsp
Garlic powder, 1 tbsp
Salt, 1 dash
Pepper, black, 1 dash

Egg, 1 medium whisked

Bread Crumbs, 1/2 cup unseasoned

Directions:

1. Add 2 Tbsp. of butter to saucepan and melt. Add spinach and rice. Cook 2 minutes stirring continuously.

2. Add vegetable broth 1/4 cup at a time. After each 1/4 cup interval simmer on medium until broth has completely absorbed before adding next 1/4 cup of broth. This process should take 18-20 minutes.

3. Stir in herbs and cheddar cheese.

4. Cup 1/2" top off of tomatoes and remove insides (seeds and veins) to form hollow "bowls". Reserve tops.

5. Dip Tomato bowl into whisked egg and then coat outside in breadcrumbs. Fill to top with Risotto mixture. Dip tomato top in egg and cover in breadcrumbs and then place top on top of rice stuffed tomato bowls like little hats. Repeat this process for all tomatoes.

6. Place tomatoes in greased cooking pan so they fit snug. I used a bowl in the center of my pan to securely fit tomatoes so they can't fall over as they cook.

7. Top each w/ 1/4 Tbsp. of butter.

8. Cook for 30 minutes at 400*.

9. Serves 4 (2 stuffed tomatoes per serving) ENJOY!

Nutritional Breakdown Per Serving:
Calories: 370.7
Fat: 19.0g
Protein: 11.7g
Carbohydrates: 41.9g
Sodium: 557.5mg

... This is quite a delicious recipe even though it involved rotten perfectly ripened reduced price tomatoes!

What is for dinner tonight at your house?