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Stuffed Tomatoes

INGREDIENTS:


  • 5 Tomatoes, hollowed out

  • 2 tablespoons Olive oil

  • 1 Small onion, peeled and chopped fine

  • 1 Small zucchini, diced fine

  • 2 cups cold cooked rice

  • 1 Tub of Rojo's Black Bean & Corn salsa (or comparable)

  • 1 cup Shredded cheddar Jack cheese

INSTRUCTIONS:

  1. Preheat oven to 375°F.

  2. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.

  3. In skillet, heat oil and saute onion and zucchini until softened.

  4. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.

  5. Spoon about 1 cup salsa mixture into each tomato.

  6. Top with remaining cheese and bake for 15 minutes or until cheese is melted.Preheat oven to 375°F.

  7. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.

  8. In skillet, heat oil and saute onion and zucchini until softened.

  9. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.

  10. Spoon about 1 cup salsa mixture into each tomato.

  11. Top with remaining cheese and bake for 15 minutes or until cheese is melted.



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