Tomatoes Stuffed with Corn Chili
Brighten up your dinner table with these irresistible Tomatoes Stuffed with Corn Chili—a dish that combines vibrant flavors with a stunning presentation. Juicy ripe tomatoes are carefully hollowed out and filled with a zesty, hearty mixture of sweet corn, black beans, diced green bell peppers, and a medley of smoky spices like chili powder and cumin. Topped with melty cheddar cheese and optionally garnished with fresh cilantro, each stuffed tomato offers a satisfying balance of bold tastes and healthy ingredients. Perfect as a main course or a colorful side, this easy-to-make recipe comes together in just 35 minutes, making it ideal for weeknight dinners or casual entertaining. Serve these flavorful stuffed tomatoes fresh out of the oven, and watch them become an instant crowd favorite!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans, rinsed and drained
- 0.5 cup canned diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice the top off each tomato and carefully scoop out the pulp and seeds using a spoon. Take care not to puncture the walls of the tomato. Set the hollowed tomatoes upright in a baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and chopped green bell pepper. Sauté for an additional 2 minutes.
Add the corn kernels, black beans, and drained diced tomatoes to the skillet. Stir to combine.
Season the mixture with chili powder, ground cumin, cayenne pepper (if using), salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the mixture is slightly thickened and heated through.
Divide the corn chili mixture evenly among the hollowed tomatoes, pressing it down gently with the back of a spoon.
Sprinkle the shredded cheddar cheese over the stuffed tomatoes.
Bake the stuffed tomatoes in the preheated oven for 15-18 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 42.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3522 mg | 75% | |
*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.
