These Roasted Corn and Basil Stuffed Tomatoes are a terrific vegetarian summer recipe that I often make when I feel like a tasty, filling and healthy dinner. To make this recipe vegan, simply omit the grated cheese. I love the crunch of the corn and the sweet flavor of basil in this stuffing mixture and I think you will too!
To make these stuffed tomatoes, I start by cooking the corn. Then I scrape the flesh out of the tomatoes and crush it. To make the stuffing, I mix the tomato flesh with the cooked rice, basil, corn and garlic. I season this with salt and pepper and add some of the shredded cheese. I stuff the tomato shells with this mixture and then sprinkle the remaining cheese on top. Finally, I broil the tomatoes for a few minutes until cheese has melted and the tomatoes are warmed through.
To make this version of Roasted Corn and Basil Stuffed Tomatoes, you will need the following ingredients:
Place the corn in a large skillet over medium high heat. Stir every 3-4 minutes until the corn is evenly browned on the outside. Remove the skillet from the heat and set it to one side.
Slice the top off each tomato. Scoop the tomato flesh from the inside of the tomato and place the flesh in a small bowl. Crush the flesh using the back of a spoon until it resembles small chunks. Place the tomato shells on a baking tray to one side.
Mix the crushed tomato, brown rice, basil, corn and garlic together. Season to taste with salt and pepper. Combine half of the shredded cheese with the rice, corn and tomato mix and stir well.
Stuff the tomato shells with the rice mixture. The stuffing should look like a mound coming out of the top of the tomato. Top with the remaining cheese.
Place under a preheated broiler for 3-5 minutes until the cheese has melted and the tomatoes are heated through.
Serve two per person as a main or one as a side dish.
These vegetarian Roasted Corn and Basil Stuffed Tomatoes look pretty and taste amazing. Try them soon and come back to leave a review letting me know what you think.
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