Mexican Stuffed Tomatoes

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

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.