Note: From this recipe, we each had two medium tomatoes. It was a bit much with a side and a salad also. I think next time I will only make three tomatoes for us to share.
4 medium (or 2 large) tomatoes
1/4 cup bread crumbs
1 tbsp olive oil
1/4 cup black beans, drained
1/4 cup corn, frozen is fine (no need to thaw first)
2 cloves garlic, diced
1/3 cup white onion, diced
1/4 your favorite shredded cheese
2 fresh basil leaves, chopped
salt and pepper to taste
1. Preheat oven to 350*.
2. Using a small sharp knife, cut out the stem part of the top of the tomato; cutting a cone-shaped chunk out is easiest. Reserve these pieces.
6. Scoop a couple of spoonfuls of the filling into each tomato. Using a spoon, press down lightly to compact the filling and top off each tomato until the filling is gone.
7. Place the tomatoes on a greased cookie sheet or baking stone and cook for 15-20 minutes.
Note: What I love most about this recipe is that its super adaptable to a variety of tastes. If you don't like an ingredient, use another one. I'm looking forward to trying this with other combinations of ingredients, like: bell peppers, red onions, olives, mushrooms, chick peas, jalapenos, carrots, broccoli, sun-dried tomatoes, squash, feta, peas, artichoke hearts, and more!
Nutrtional Info: based on the above recipe and portions, two stuffed tomatoes contain approximately 225 calories.
The Food Whore