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Corn Stuffed Tomatoes

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Ingredients

Adjust Servings:

	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

Nutritional information

144.1

Calories

50 g

Calories From Fat

5.6 g

Total Fat

0.8 g

Saturated Fat

0 mg

Cholesterol

113.4mg

Sodium

23 g

Carbs

4.4 g

Dietary Fiber

5.2 g

Sugars

3.7 g

Protein

237g

Serving Size (g)

Serving Size

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Corn Stuffed Tomatoes

Name: Corn Stuffed Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: : 1 3/4; : 1; : 1/2; : 1/2; : 1/4; : 1; : 3; : 1 1/2; : 1/4; : 1/4; : 1/4; : 1; : 6

Features:

Cuisine:

American

I desire to feel the warmth of this dish.

50 min
Serves 6
Easy

Ingredients

1 3/4
1
1/2
1/2
1/4
1
3
1 1/2
1/4
1/4
1/4
1
6

Directions

Corn-Stuffed Tomatoes

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Steps

Done

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.