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Recipe
Stuffed Tomatoes with a Mexican Twist
Fiery Fiesta Stuffed Tomatoes
4.6 out of 5
Indulge in the vibrant flavors of Mexican cuisine with these mouthwatering stuffed tomatoes. Bursting with a medley of spices and ingredients, this dish is a delightful fusion of fresh tomatoes and traditional Mexican flavors.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Low-carb, High-protein, Keto-friendly, Dairy-free (if cheese is omitted)
Allergens
Dairy (if cheese is included)
Not suitable for
Vegan, Vegetarian, Paleo, Nut-free, Egg-free
Ingredients
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6 large tomatoes 6 large tomatoes
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1 lb (450g) ground beef 1 lb (450g) ground beef
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 cup (150g) corn kernels 1 cup (150g) corn kernels
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1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon chili powder 1 teaspoon chili powder
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Salt and pepper to taste Salt and pepper to taste
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1 cup (100g) shredded cheese (such as cheddar or Monterey Jack) 1 cup (100g) shredded cheese (such as cheddar or Monterey Jack)
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 8g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 30g
- Fiber: 4g
- Salt: 1g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Slice off the tops of the tomatoes and carefully scoop out the pulp and seeds, leaving a hollow shell. Reserve the pulp for later use.
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3.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
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4.Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
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5.Stir in the corn, black beans, cumin powder, paprika, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
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6.Chop the reserved tomato pulp and add it to the skillet. Cook for another 2-3 minutes.
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7.Fill each hollowed tomato with the beef and vegetable mixture, pressing it down gently.
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8.Place the stuffed tomatoes in a baking dish and sprinkle the shredded cheese on top.
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9.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
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10.Garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter alternative.
- Cumin powder — Toasting the cumin seeds before grinding them will enhance their flavor.
- Shredded cheese — Experiment with different types of cheese like pepper jack or queso fresco to add a unique twist to the dish.
Tips & Tricks
- For a spicier kick, add a finely chopped jalapeño or a dash of hot sauce to the filling mixture.
- Serve the stuffed tomatoes with a dollop of sour cream or guacamole for added creaminess.
- If you prefer a vegetarian version, replace the ground beef with cooked quinoa or lentils.
- Customize the filling by adding diced bell peppers or chopped tomatoes for extra freshness.
- Leftover stuffed tomatoes can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.
Serving advice
Serve the stuffed tomatoes as a main course accompanied by a side of Mexican rice and a crisp green salad. The vibrant colors of the dish make it visually appealing, so consider garnishing with a sprig of fresh cilantro for an added touch of freshness.
Presentation advice
Arrange the stuffed tomatoes on a platter, ensuring they are evenly spaced and the melted cheese is visible. Drizzle a bit of olive oil around the plate for an elegant touch. Sprinkle some chopped cilantro over the top for a pop of color.
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