Ingredients

Instructions

  1. Cut tomatoes in half horizontally.
  2. Scoop out seeds and pulp; discard.
  3. Turn tomatoes up side down to drain on a paper towel.
  4. In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
  5. Add spinach and garlic and cook for 2 minutes.
  6. Add rice, dill, cheese, salt & pepper. Mix together.
  7. Spoon into tomato shells.
  8. Top with buttered crumbs.
  9. Bake at 350° F for 20 - 25 minutes or until tender.