Cold Stuffed Tomatoes with Rice
Cold stuffed tomatoes filled with rice, ham, Emmental, sweet corn, lettuce, and mayonnaise. This simple no-bake recipe takes only 15 minutes to prepare.
Ingredients
- 5 Roma tomatoes
- 50 g cooked and cooled rice
- ½ medium yellow onion diced
- 3 slices cooked ham diced
- 2 slices Emmental cheese diced
- 50 g sweet corn
- 5 green leaf lettuce leaves finely sliced
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Halve the 5 Roma tomatoes and gently scoop out the flesh with a spoon. Finely chop the flesh and place it in a large bowl.
- Season the tomato shells evenly with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper . Place them cut-side down for a few minutes to drain.
- Add ½ medium yellow onion, diced, 3 slices cooked ham, diced, and 2 slices Emmental cheese, diced, to the chopped tomato flesh. Add 50 g cooked and cooled rice, 50 g sweet corn, 5 green leaf lettuce leaves, finely sliced, and 2 tablespoons mayonnaise. Stir gently until evenly combined.
- Divide the filling among the 10 tomato halves. Press it lightly into each shell so the cold stuffed tomatoes hold their shape.
- Arrange the stuffed tomatoes on a serving plate and serve.
Notes
Choose firm tomatoes: I prefer firm Roma tomatoes because they are easier to hollow and hold the filling securely.
Control excess moisture: I pat the ham or sweet corn dry when needed because extra liquid can loosen the filling.
Chop everything finely: I keep the ham, cheese, onion, and lettuce pieces small so they fit neatly inside the tomatoes.
Optional chilling: If I want the tomatoes colder, I refrigerate them for 1 hour before serving.
Nutrition
Calories: 153kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 484mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1670IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg
