Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 5 Tomatoes, hollowed out; 2 tablespoons Olive oil; 1 Small onion, peeled and chopped fine; 1 Small zucchini, diced fine; 2 cups cold cooked rice; 1 Tub of Rojo's Black Bean & Corn salsa; 1 cup Shredded cheddar Jack cheese

7 ingredients

6 steps

Ingredients

5 Tomatoes, hollowed out
2 tablespoons Olive oil
1 Small onion, peeled and chopped fine
1 Small zucchini, diced fine
2 cups cold cooked rice
1 Tub of Rojo's Black Bean & Corn salsa
1 cup Shredded cheddar Jack cheese

Directions

1

Preheat oven to 375°F.
2

Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.
3

In skillet, heat oil and saute onion and zucchini until softened.
4

Stir in rice, Rojo's Black Bean & Corn Salsa and 1/3 cup cheese and heat through.
5

Spoon about 1 cup salsa mixture into each tomato.
6

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