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
- Preheat broiler.
- 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.
- 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.
- 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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