4.5
2 ratings

Rojo's Stuffed Tomatoes

By
Try this twist on a stuffed pepper

Recipe Courtesy of Rojo's

Want to incorporate more vegetables into your diet? These stuffed tomatoes are delightful way to start a meal. Serve them in place of a salad.

Ingredients

  • 5 Large tomatoes, hollowed
  • 2 Tablespoons olive oil
  • 1 Small onion, peeled, finely chopped
  • 1 Small zucchini, finely diced
  • 2 Cups cold cooked rice
  • 14 Ounces black bean and corn salsa, such as Rojo's
  • 1 Cup Mexican style shredded Cheddar Jack cheese

Directions

Preheat oven to 375°F.

Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.

In skillet, heat oil and sauté onion and zucchini until softened.

Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.

Spoon about 1 cup salsa mixture into each tomato.

Top with remaining cheese and bake for 15 minutes or until cheese is melted.

Makes 5 servings.

Nutritional Facts
Servings5
Calories Per Serving289
Total Fat14g22%
Sugar9gN/A
Saturated6g30%
Cholesterol23mg8%
Protein11g22%
Carbs31g10%
Vitamin A138µg15%
Vitamin B120.2µg3.7%
Vitamin B60.4mg19.9%
Vitamin C28mg46%
Vitamin D0.2µgN/A
Vitamin E3mg13%
Vitamin K20µg26%
Calcium250mg25%
Fiber4g16%
Folate (food)41µgN/A
Folate equivalent (total)101µg25%
Folic acid35µgN/A
Iron2mg10%
Magnesium49mg12%
Monounsaturated6gN/A
Niacin (B3)3mg14%
Phosphorus221mg32%
Polyunsaturated1gN/A
Potassium716mg20%
Riboflavin (B2)0.2mg11.3%
Sodium729mg30%
Thiamin (B1)0.2mg13.9%
Zinc2mg11%