Stuffed Tomatoes

INGREDIENTS:

• 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 (or comparable)
  

• 1 cup Shredded cheddar Jack cheese
  

INSTRUCTIONS:

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.Preheat oven to 375°F.

7. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up.

8. In skillet, heat oil and saute onion and zucchini until softened.

9. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through.

10. Spoon about 1 cup salsa mixture into each tomato.

11. Top with remaining cheese and bake for 15 minutes or until cheese is melted.

Credit to: Stuffed Tomatoes Recipe on Food52