TOMATOES STUFFED WITH CORN AND BLACK BEANS
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as here, they are meltingly delicious. Don't waste a bit of these amazing tomatoes -- use the insides you scoop out here to make a simple Spanish appetizer called Pan con Tomate, below.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh (reserve for another use; see below). In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, and lime juice. Season with salt and pepper.
- Coat an 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.
Nutrition Facts : Calories 260 g, Fat 13 g, Fiber 7 g, Protein 11 g, SaturatedFat 4 g
STUFFED MEXICAN CORNBREAD
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 50m
Yield 8
Number Of Ingredients 28
Steps:
- Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute.
- Add the tomatoes, chipotles and adobo sauce and simmer, uncovered, for 10 minutes.
- Add the corn, black beans, parsley/cilantro and cook for another 2-3 minutes.
- To make the cornbread:
- Combine the cornmeal and milk in a large mixing bowl and let sit for at least 20 minutes while you're preparing the meat filling.
- In another bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the oil and eggs and beat just until combined. Be careful not to overmix or the cornbread will be dry and dense.
- Pour half of the batter into a greased 9X13 inch baking dish. Spoon the filling evenly over the batter then top with the remaining batter.
- Bake for 15-18 minutes, top with the Cheddar cheese, and bake for another 2 minutes until the cheese is melted.
- Let the cornbread cool for at least 10 minutes before cutting into squares.
CORN-STUFFED TOMATOES
As a vegetarian I keep my eyes open for different recipes that are easy to make. I've had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal.
Provided by Shar
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
- Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
- Bake for about 20 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 10.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 499.6 mg, Sugar 5.2 g
VEGETARIAN STUFFED PEPPERS - SOUTHWESTERN
Vegetarian stuffed peppers are bursting with a flavorful healthy filling of corn, pinto beans, tomatoes and green chiles, along with rice and cheese.
Provided by Rachel Gurk
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Prepare large baking dish (9x13) by spraying lightly with nonstick spray.
- Bring large pot of salted (2 teaspoons) water to boil. Carefully lower bell pepper halves into boiling water. Boil (blanch) peppers 5 minutes. Remove with slotted spoon or tongs; put on rack, cut sides down, to drain and cool.
- Meanwhile, combine the rest of the ingredients in a large mixing bowl, stirring well to distribute spices.
- When peppers are cool enough to handle, spoon filling into each pepper half, mounding the filling. You may not need all of the filling. Sprinkle additional cheese on top, if desired.
- Place filled peppers in preheated oven and bake 40 minutes or until heated through.
- Serve with desired toppings.
Nutrition Facts : Calories 323 kcal, Carbohydrate 56 g, Protein 11 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 414 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
SOUTHWESTERN STUFFED BELL PEPPERS
Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.
Provided by Heidi
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.
Nutrition Facts : Calories 386 kcal, Carbohydrate 44 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1037 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRILLED CHORIZO STUFFED PEPPERS
Flavorful chorizo, crisp corn, black beans, juicy tomatoes and delicious chilies are added to these Grilled Stuffed Bell Peppers, for one scrumptious, gluten free meal!
Provided by Whitney Bond
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Add the olive oil to a large skillet on the stove over medium heat.
- Add the onions, jalapeno and garlic, cook for 2-3 minutes, then add the chorizo and cook for 5-7 minutes.
- Add the diced tomatoes with green chilies, corn and black beans, stir together, then remove from the heat.
- Add the mixture to each bell pepper half.
- Preheat a grill to medium, then add the peppers to the grill with the meat mixture facing up.
- Grill for 30 minutes.
- Five minutes before removing the peppers from the grill, sprinkle the cheese over the chorizo mixture in the peppers.
- Remove from the grill and optionally top with fresh cilantro and sliced avocado.
Nutrition Facts : Calories 232 kcal, Carbohydrate 15 g, Protein 11 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 561 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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