I got home later than usual last night and didn’t have supper prepared. I did however, have a recipe on my computer for stuffed tomatoes that I found on http://www.vegetariantimes.com/.
This will become a staple for sure! It took about 5 minutes to put everything together, then I popped it in the oven for 30 minutes while my son had his bath and got ready for bed.
I lightly sauteed some zucchini and summer squash in some olive oil and salt to have as a side dish – presto! Healthy, filling, and most importantly, tasty.
for 4 stuffed tomatoes, you will need:
    • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (frozen or fresh)


  • 3 green onions, sliced


  • 1/4 cup of shredded cheese (divided in two)


  • 1/2 tsp cumin


  • 1 tsp chili powder


  • 1/2 tsp salt


  • 4 large tomatoes


    1. cut the tops off the tomatoes (about an inch worth) and spoon out the centre.
  • chop the centres of the tomatoes and put into a medium sized bowl.


  • add the beans, corn, onions, 1/2 the cheese, cumin, chili powder and salt


  • mix well


  • spoon the mixture into the hollow tomatoes and top with the remaining cheese.


  • place in lightly oiled shallow pan


  • bake at 375 for 30 minutes.



Yours in health,

Kerri Fullerton ND