Mexican Stuffed Tomatoes

A tangy appetizer for your Mexican cuisine night – tomatoes stuffed with a mixture of brown rice, Cheddar cheese, sour cream and salsa – ready in just 20 minutes!

  • Prep Time 20 min
  • Total Time 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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

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