Corn Stuffed Tomatoes
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).
Steps
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.
Ingredients
fresh corn kernels, cooked jasmine rice, avocado, orange peppers, red onion, olive oil, cilantro, lemon juice, sea salt, black pepper, cumin, garlic clove, tomatoes