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Mexican Stuffed Tomatoes

mexican stuffed tomatoes Appetizer Mexican
Mexican Stuffed Tomatoes
  • Prep 20 min
  • Total 20 min
  • Servings 4

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!

Updated August 4, 2010

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
% Daily Value
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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