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Roasted Corn and Basil Stuffed Tomatoes

Roasted Corn and Basil Stuffed Tomatoes

Use a muffin tin to hold your tomatoes in place.

Ingredients

  • 1/2 cup sweet corn
  • 6 tomatoes
  • 1/4 cup cooked brown rice
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup grated mozzarella or Gouda cheese

Directions

  1. Preheat broiler.
  2. Place corn in large skillet over medium-high heat with no oil or butter. Let sit for 3 to 4 minutes and stir. Repeat until corn gets brown on the outside.
  3. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon until there are no large chunks.
  4. Combine the mashed tomato, corn, brown rice, basil, garlic, salt and pepper. Add half the cheese and stir together until well-mixed. Stuff the tomatoes with the mixture. Top with remaining cheese. Broil for 3 to 5 minutes and serve.

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