Stuffed Tomatoes with a Mexican Twist

Ingredients

• 6 large tomatoes 6 large tomatoes
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) shredded cheese (such as cheddar or Monterey Jack) 1 cup (100g) shredded cheese (such as cheddar or Monterey Jack)
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 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.
3. 3.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
5. 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.
6. 6.
   Chop the reserved tomato pulp and add it to the skillet. Cook for another 2-3 minutes.
7. 7.
   Fill each hollowed tomato with the beef and vegetable mixture, pressing it down gently.
8. 8.
   Place the stuffed tomatoes in a baking dish and sprinkle the shredded cheese on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
10. 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.