Corn-Stuffed Tomatoes

By oldbklady

Ingredients

• 2 ears corn
• 1 c. cooked br. rice
• 1 avocado, chopped
• 1/4 c. chopped yellow pepper
• 1/4 c. chopped green pepper
• 3 tbs minced cilantro
• 2 tbs fresh lemon juice
• Salt & pepper to taste
• 1/4 tsp cumin
• 1 tbs olive oil
• 6 medium tomatoes

Preparation

Step 1

Cook corn in microwave for 3 minutes per ear. Remove corn from cob. In a large bowl toss all ingredients except tomatoes. Set aside. Slice tops off tomatoes and remove insides. Fill each tomato with ½ cup of corn-rice mixture and serve.