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

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

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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