Corn-Stuffed Tomatoes Recipe

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Ingredients:

Serving

1 3/4 cups fresh corn kernels (about 2 large ears , scraped off cob)
1 cup cooked jasmine rice, cooled to room temperature
1/2 avocado, chopped
1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
1/4 cup red onion, chopped
1 tbsp olive oil
3 tbsp cilantro, chopped
1 1/2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1/4 tsp cumin (or more to taste)
1 garlic clove, minced (or more to taste)
6 medium vine tomatoes

Directions:

In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.85 Kcal (1054 kJ)
Calories from fat	47.57 Kcal
		% Daily Value*
Total Fat	5.29g	8%
Sodium	100.72mg	4%
Potassium	213.92mg	5%
Total Carbs	46.86g	16%
Sugars	1.79g	7%
Dietary Fiber	2.78g	11%
Protein	3.88g	8%
Vitamin C	40.1mg	67%
Iron	12.1mg	67%
Calcium	10.1mg	1%

Amount Per 100 g
Calories	192.41 Kcal (806 kJ)
Calories from fat	36.34 Kcal
		% Daily Value*
Total Fat	4.04g	8%
Sodium	76.95mg	4%
Potassium	163.43mg	5%
Total Carbs	35.8g	16%
Sugars	1.37g	7%
Dietary Fiber	2.13g	11%
Protein	2.96g	8%
Vitamin C	30.6mg	67%
Iron	9.2mg	67%
Calcium	7.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.9

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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