CORN-STUFFED TOMATOES

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Corn-Stuffed Tomatoes image

From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).

Provided by Kumquat the Cats fr

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)
1 cup cooked jasmine rice, cooled to room temperature
1/2 avocado, chopped
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
1/4 cup red onion, chopped
1 tablespoon olive oil
3 tablespoons cilantro, chopped
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cumin (or more to taste)
1 garlic clove, minced (or more to taste)
6 medium vine tomatoes

Steps:

  • In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

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