Rojos Salsa

Stuffed Tomatoes

Stuffed Tomatoes

5 large tomatoes, hollowed out
2 Tbsp. olive oil
1 small onion, peeled and chopped fine
1 small zucchini, diced fine
2 cups cold cooked rice
1 (14-oz.) Rojo’s Black Bean & Corn Salsa
1 cup Mexican Style Shredded Cheddar Jack Cheese

Preheat oven to 375°F. Spray a 9-inch baking pan with pan spray and place tomatoes in it, hollow-side up. In skillet, heat oil and saute onion and zucchini until softened. Stir in rice, Rojo’s Black Bean & Corn Salsa and 1/3 cup cheese and heat through. Spoon about 1 cup salsa mixture into each tomato. Top with remaining cheese and bake for 15 minutes or until cheese is melted. Makes 5 servings.