- Diabetes friendly
- Egg free
- Gluten free
- Healthier living
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
- Wheat free
- 2 serves veg or fruit
For a Mexican-style starter bursting with flavour, you can't go past these spicy stuffed heirloom tomatoes topped with cheddar.
- Serves6, as a side
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 6 Grandma’s Heirloom Tomatoes
- 2 tbs olive oil
- 200g cup mushrooms, thinly sliced
- 250g pkt microwavable Mexican-style rice
- 3/4 cup (90g) coarsely grated tasty cheddar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Cut 1cm off the top off each tomato and reserve. Scoop out flesh and seeds, leaving a 7mm shell. Finely chop the pulp, discarding the hard core.
Step 2
Heat 1 tbs oil in a medium frying pan over medium heat. Add the mushroom and cook, stirring, for 3 mins or until just tender. Add the rice and chopped tomato pulp and cook, stirring, for 3-4 mins or until the rice is heated through. Remove from heat and stir in half the cheddar.
Step 3
Carefully spoon rice mixture evenly among tomato shells, pressing down with the back of the spoon. Arrange stuffed tomatoes in the baking dish and sprinkle with the remaining cheddar. Top with the reserved tomato tops and drizzle with remaining oil. Season.
Step 4
Bake for 20 mins or until the cheddar bubbles and tomato skins start to wrinkle. Divide the tomatoes among serving plates to serve.
Serve with... mixed salad leaves, lime wedges and coriander sprigs.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Already got a packet of plain microwavable rice in the pantry? Use it instead of Mexican-style rice – just add 1/2 tsp ground cumin and 1/2 tsp ground paprika to the pan with the rice.
Courtney Roulston's Mexican-style stuffed heirloom tomatoes
- Serves6, as a side
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 6 Grandma’s Heirloom Tomatoes
- 2 tbs olive oil
- 200g cup mushrooms, thinly sliced
- 250g pkt microwavable Mexican-style rice
- 3/4 cup (90g) coarsely grated tasty cheddar
Description
For a Mexican-style starter bursting with flavour, you can't go past these spicy stuffed heirloom tomatoes topped with cheddar.
Method
Step 1
Preheat oven to 180°C. Cut 1cm off the top off each tomato and reserve. Scoop out flesh and seeds, leaving a 7mm shell. Finely chop the pulp, discarding the hard core.
Step 2
Heat 1 tbs oil in a medium frying pan over medium heat. Add the mushroom and cook, stirring, for 3 mins or until just tender. Add the rice and chopped tomato pulp and cook, stirring, for 3-4 mins or until the rice is heated through. Remove from heat and stir in half the cheddar.
Step 3
Carefully spoon rice mixture evenly among tomato shells, pressing down with the back of the spoon. Arrange stuffed tomatoes in the baking dish and sprinkle with the remaining cheddar. Top with the reserved tomato tops and drizzle with remaining oil. Season.
Step 4
Bake for 20 mins or until the cheddar bubbles and tomato skins start to wrinkle. Divide the tomatoes among serving plates to serve.
Serve with... mixed salad leaves, lime wedges and coriander sprigs.