Ingredients for Corn Stuffed Tomatoes
- Fresh Corn Kernels
- Cooked Jasmine Rice
- Avocado
- Orange Peppers
- 1/4 cup finely chopped red onion
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- Lemon Juice
- Sea Salt
- 1/4 teaspoon black pepper
- Cumin
- Garlic Clove
- 4 medium-sized tomatoes
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How to Make Corn Stuffed Tomatoes
- Preheat your oven to 350°F (175°C).
- In a large bowl, gently combine 1 cup cooked rice, 1 cup corn kernels (fresh or frozen), 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Slice the tops off 4 medium-sized tomatoes and scoop out the seeds and pulp. Reserve the pulp for another use if desired (add to a soup!).
- Fill each tomato with about 1/2 cup of the corn-rice mixture.
- Place the stuffed tomatoes in a baking dish.
- Bake for 20-25 minutes, or until the tomatoes are tender and slightly softened. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
20g
Fat
4g
Carbs
7g
