Corn-Stuffed Tomatoes
30 mins (prep 30)
13 ingredients
6 servings
From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).

Categories:  side-dish , midwestern-u.s. , seasonal , 3-steps-or-less , tomato , north-american , corn , time-to-make , vegan , <-30-mins , easy , american , inexpensive , summer , vegetarian , vegetable ,
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Serving Size (25.07 g)
Servings 6
Amount per Serving
Calories 54.03 Calories from Fat 30.42
% Daily Value *
Total Fat 3.38g 31.18%
Saturated Fat 0.48g 14.34%
Trans Fat 0.0g %
Cholesterol 0.39mg 0.79%
Sodium 80.95mg 20.24%
Total Carbohydrate 5.44g 10.88%
Dietary Fiber 1.13 g 27.14%
Sugars 0.97 g %
Protein 1.83g 21.91%
Vitamin A 452.48IU% Vitamin C 43.51mg%
Calcium 96.12mg% Iron 3.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh corn kernels, cooked jasmine rice, yellow pepper