Mexican Stuffed Tomatoes

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

  • 4 medium tomatoes
  • 2 cups cold cooked brown rice
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 2 teaspoons lime or lemon juice
  • 1/2 teaspoon salt
  • 2 medium green onions, sliced (1/4 cup)
  • Shredded iceberg lettuce

Steps

  • 1
    Cut 1/2-inch slice from top of each tomato. Scoop out tomato pulp and seeds. Discard seeds, and chop pulp.
  • 2
    Mix tomato pulp and remaining ingredients except lettuce. Spoon mixture into tomato shells. Serve on lettuce.

  • If you are avoiding dairy products, check your co-op or health food store for soymilk products such as cheese and yogurt. Cold cooked white rice or barley can be used instead of the brown rice.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
80
Total Fat
9g
Saturated Fat
5g
Cholesterol
25mg
Sodium
450mg
Total Carbohydrate
31g
Dietary Fiber
4g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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