Mexican Stuffed Tomatoes
Brighten up your table with these vibrant and flavor-packed Mexican Stuffed Tomatoes! Bursting with a hearty blend of tender rice, black beans, sweet corn, and zesty green chiles, this dish is perfectly seasoned with cumin, chili powder, and smoked paprika for an authentic Mexican-inspired taste. Topped with melty Mexican cheese and fresh cilantro, these stuffed tomatoes are baked to perfection, offering a delightful balance of creamy, tangy, and savory flavors. Not only are they a visually stunning centerpiece, but they’re also a nutritious and satisfying vegetarian option that's easy to prepare in under an hour. Serve with fresh lime wedges for a zesty finish, and transform any meal into a fiesta of bold tastes and vibrant colors!
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Recipe Information
Ingredients
- 6 large tomatoes
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 0.5 cup frozen corn, thawed
- 0.5 cup diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the tomatoes and, using a spoon, carefully scoop out the seeds and pulp, creating hollow tomato shells. Reserve the pulp in a small bowl and set aside. Lightly season the tomato insides with a pinch of salt and place them upside down on a paper towel to drain any excess liquid.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the reserved tomato pulp, cooked rice, black beans, corn, diced green chiles, cumin, chili powder, smoked paprika, salt, and black pepper. Cook the mixture for 5-6 minutes, stirring frequently, until well combined and heated through.
Remove the skillet from heat and stir in 1 cup of the shredded Mexican cheese blend and chopped cilantro. Mix until the cheese is melted and evenly incorporated.
Place the hollowed-out tomatoes upright in a baking dish. Spoon the filling mixture generously into each tomato, packing tightly and mounding the tops.
Sprinkle the remaining 0.5 cup of shredded Mexican cheese blend over the tops of the stuffed tomatoes.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still hold their shape and the cheese is melted and bubbly.
Remove the stuffed tomatoes from the oven and let them cool for 5 minutes. Garnish with additional cilantro if desired and serve with lime wedges on the side.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
