Don’t get us wrong. We love the taste of a good, ripe tomato all on its own. But when you’re craving tomatoes with substance, pull out this recipe for baked stuffed tomatoes. Stuffed with a mixture of rice, corn, ranch dressing, chili powder, lime juice, salt, and shredded cheese, then topped with more cheese and baked in the oven, these tomatoes are seriously scrumptious. This recipe makes 6 servings, but you just might want to go ahead and double it because these tomatoes are guaranteed to go super fast! Once you’ve made these, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make 6 servings of these baked stuffed tomatoes, preheat your oven to 350°F, cut off tops of tomatoes, and hollow out tomatoes, as directed below. Place the hollowed tomatoes (cut sides down) onto a paper towel to drain for 5 minutes.
Combine the hot cooked rice, corn kernels, ranch dressing, chili powder, lime juice, salt, and ½ cup shredded cheese (try Cabot Pepper Jack). Stuff hollowed tomatoes with mounds of the mixture and then sprinkle tops with the remaining ¼ cup of cheese. Place stuffed tomatoes in a baking dish and bake for 30 minutes, or until hot and bubbly.
For all of you baked stuffed tomato lovers out there, our Cabot Cheddar Stuffed Tomatoes recipe is another must-try. Cabot is a cooperative of 800 farm families who continuously strive to produce the best dairy products around. If you enjoy these stuffed baked tomatoes, we’d really appreciate it if you could rate and review the recipe!
6 large tomatoes
1 cup hot cooked rice
1 cup corn kernels
2 tablespoons ranch dressing
2 teaspoons chili powder
2 teaspoons lime juice
¼ teaspoon kosher salt
3 ounces shredded Cabot Pepper Jack cheese, divided (about ¾ cup)
Get the ingredients you need at a convenient nearby location.
Prep: 0 hr 10 mins | Cook: 0 hr 20 mins | Total: 0 hr 30 mins
PREHEAT oven to 350°F.
CUT off tops of tomatoes. Use use a paring knife to cut toward the center of the tomato, scooping out and saving pulp leaving 4 shells. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes.
COMBINE rice, corn, dressing, salt, lime juice, ½ cup cheese and chili powder to pulp; mix well. Mound mixture into hollowed tomatoes; sprinkle with remaining cheese.
PLACE tomatoes in a baking dish. Bake for 30 minutes or until hot and bubbly. Serve immediately.
Please consider replacing corn with beans to provide a complete protein with beans and rice. Also consider replacing ranch dressing which may contain MSG with olive oil and a little black or red pepper. Thank you for all you great recipes and party ideas.
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