Bean and Rice Stuffed Tomatoes

Enjoy a vegetarian delight with these bean and rice stuffed tomatoes, combining the zest of fresh tomatoes with the robust flavors of beans and rice. This dish offers both taste and nutrition, making it a fantastic choice for any meal. Easy to prepare, this recipe allows for personal touches with your preferred spices. Simple yet delightful, these stuffed tomatoes will cater to those who appreciate a wholesome and flavorful meal.

Ingredients

• 4 medium tomatoes, hollowed out
• 1 cup cooked rice
• 1 15 oz can black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and use a spoon to scoop out the seeds and flesh to create a hollow space inside. Discard or save the seeds and flesh for another use.
3. In a large mixing bowl, combine the cooked rice, black beans, corn kernels, chopped red onion, cumin, chili powder, paprika, and chopped cilantro. Stir well to distribute the spices evenly.
4. Carefully spoon the rice and bean mixture into each hollowed-out tomato, pressing gently to pack the mixture.
5. Arrange the stuffed tomatoes upright in a baking dish. Drizzle olive oil over the tops of the stuffed tomatoes.
6. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are soft and the filling is heated through.
7. Remove from oven and let sit for a few minutes before serving.

Keywords: Healthy, Vegetarian Dish, Stuffed Tomatoes, Dinner Recipe, Family Meal

Spice Rack: Cumin, Chili Powder, Paprika

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