Corn and Rice Stuffed Baked Tomatoes
Don't get us wrong. We love the taste of a good, ripe tomato all on its own. But when you're craving tomatoes with substance, pull out this recipe for baked stuffed tomatoes. Stuffed with a mixture of rice, corn, ranch dressing, chili powder, lime juice, salt, and shredded cheese, then topped with more cheese and baked in the oven, these tomatoes are seriously scrumptious. Enjoy!!
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
6 large tomatoes
1 cup hot cooked rice
1 cup corn kernels
2 tablespoons ranch dressing
2 teaspoons chili powder
2 teaspoons lime juice
1/4 teaspoon kosher salt
3 ounces shredded Chipotle Cheddar or Pepper Jack cheese, divided (about ¾ cup)
- Preheat oven to 350°F.
- Cut off tops of tomatoes. Use use a paring knife to cut toward the center of the tomato, scooping out and saving pulp leaving 4 shells. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes.
- Combine rice, corn, dressing, salt, lime juice, ½ cup cheese and chili powder to pulp; mix well. Mound mixture into hollowed tomatoes; sprinkle with remaining cheese.
- Place tomatoes in a baking dish. Bake for 30 minutes or until hot and bubbly. Serve immediately.