Classic Corn & Rice Stuffed Tomatoes 
  

Prep Time: 10-15 min. 

Serves: 6 

Ingredients: 

½ cup fresh sweet corn 
1 handful fresh parsley 
1 clove garlic, crushed 
6 tomatoes, medium size 
½ cup brown rice, cooked  
Grated Gouda cheese 
Directions: 

- At first, preheat broiler. 

- Take a non-stick pan of medium size; lightly toast sweet corns until turn golden brown, set aside. 

- Cut tops of tomatoes off and take out the pulp; chop finely. 

- In a bowl of medium size, thoroughly mix the tomato flesh, corn, rice, basil and garlic, salt and pepper. 

- Add a handful of the cheese and combine well. 

- Insert the prepared mixture into the tomatoes and fill them; top with the cheese. 

- Cook for about 4-5 minutes until cheese melts; serve warm!