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!