Baked Stuffed Tomatoes

• 4 firm ripe tomatoes
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 0.5 (10 ounce) package frozen leaf spinach, thawed and squeezed dry
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1/4 cup chopped fresh dill
• 3/4 cup feta cheese, crumbled
• salt & pepper
• 1/3 cup buttered bread crumb

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 350u0b0 F for 20 - 25 minutes or until tender.

firm ripe tomatoes, nuts, olive oil, garlic, rice, dill, feta cheese, salt, buttered bread

Taken from www.food.com/recipe/baked-stuffed-tomatoes-227260 (may not work)