Roasted Corn and Basil Stuffed Tomatoes
Ingredients
The filling
-
½
cup
cooked brown rice
-
½
cup
fresh sweet corn
-
1
clove
garlic
-
a handful
fresh basil ribbons
-
to taste
salt
-
to taste
pepper
-
to taste
grated cheese (Gouda or similar)
The tomatoes
-
6–10
medium/small
tomatoes
Instructions
- 1. Roast the corn in a skillet over medium-high heat until browned, then set aside.
- 2. Cut the tops off the tomatoes and scoop out the flesh, reserving it in a bowl.
- 3. Mash the tomato flesh and combine it with the brown rice, basil, corn, garlic, salt, and pepper. Mix in some shredded cheese.
- 4. Preheat the broiler and stuff the tomatoes with the mixture, topping with more cheese.
- 5. Broil for 3-5 minutes until the cheese is melted and the tomatoes are heated through.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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