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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato). Ingredients:
1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob) |
1 cup cooked jasmine rice, cooled to room temperature |
1/2 avocado, chopped |
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper) |
1/4 cup red onion, chopped |
1 tablespoon olive oil |
3 tablespoons cilantro, chopped |
1 1/2 tablespoons lemon juice |
1/4 teaspoon sea salt |
1/4 teaspoon black pepper, freshly ground |
1/4 teaspoon cumin (or more to taste) |
1 garlic clove, minced (or more to taste) |
6 medium vine tomatoes |
Directions:
1. In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.
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