Stuffed Tomatoes

Directions

1. 1
   Slice the stem end off each tomato -- about 1/4 inch.
2. 2
   Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
3. 3
   Turn the hollowed out tomatoes upside down on a paper towel to drain.
4. 4
   Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
5. 5
   Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
6. 6
   Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
7. 7
   In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
8. 8
   Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
9. 9
   Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
10. 10
    Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
11. 11
    To serve, sprinkle toasted pine nuts on top.