Southwestern Stuffed Tomatoes
- 10 medium sized tomatoes
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 cup frozen corn
- 1 can black beans, rinsed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 cup GO Veggie! Lactose Free Cheddar Shreds
Preheat oven to 375 degrees F.
Spray 9x13" casserole dish with cooking spray. Set aside.
Using knife and spoon, core each tomato, scooping out all of the insides.
In large skillet, heat olive oil over medium-high heat.
Add onion and peppers, sauteeing until they soften, about 5-7 minutes.
Add corn, black beans, cumin, chili powder, garlic, and salt.
Cook for another 4-5 minutes, until it warmed through. Remove from heat and add 1 cup of the cheese.
Spoon about 1/4 cup into each tomato, depending on the size of your tomatoes.
Top with about 1 tablespoon of cheese each.
Place into prepared baking dish
Bake in preheated oven for 15-20 minutes, until cheese is melted.
Serve and enjoy!
Recipe by Taylor Ellingson, Greens & Chocolate