Stuffed Tomatoes

By • February 24, 2017 0 Comments

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Author Notes: The perfect compliment to any fiesta, Rojo's Stuffed Tomatoes deliver authentic Mexican-inspired ingredients with a spicy kick from restaurant-quality salsa. Rojo's

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Serves 5

  • 5 Tomatoes, hollowed out
  • 2 tablespoons Olive oil
  • 1 Small onion, peeled and chopped fine
  • 1 Small zucchini, diced fine
  • 2 cups cold cooked rice
  • 1 Tub of Rojo's Black Bean & Corn salsa
  • 1 cup Shredded cheddar Jack cheese
  1. Preheat oven to 375°F.
  2. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.
  3. In skillet, heat oil and saute onion and zucchini until softened.
  4. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.
  5. Spoon about 1 cup salsa mixture into each tomato.
  6. Top with remaining cheese and bake for 15 minutes or until cheese is melted.

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