Rice Stuffed Tomatoes (Cold)
These cold rice stuffed tomatoes are fresh, simple, and perfect for a light meal or summer gathering. Juicy tomatoes filled with creamy rice, ham, cheese, and crisp veggies, easy and satisfying!
Ingredients
- 5 roma tomatoes
- 50 g boiled rice
- ½ onion diced
- 3 slice of cooked ham diced
- 2 slices of Emmental cheese diced
- 50 g sweetcorn
- 5 lettuce leaves finely sliced
- 2 tablespoon mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Halve the tomatoes and gently scoop out the insides with a spoon. Season the cut sides with salt and pepper, then place them upside down on a plate to drain. Finely chop the scooped tomato flesh and transfer it to a large mixing bowl.
- Add the diced onion, cooked ham, and Emmental cheese to the chopped tomatoes. Then, mix in the cooked cold rice and sweet corn. Add the finely sliced lettuce, spoon in the mayonnaise, and stir gently until everything is evenly combined.
- Spoon the rice mixture into each tomato half, pressing lightly to fill and pack them evenly.
- Arrange the stuffed tomatoes neatly on a serving plate and refrigerate until well chilled before serving.
Notes
Scoop Gently: I like to use a spoon and take my time so the tomato shells don’t tear; they look prettier when they hold their shape.
Drain the Tomatoes Well: I always flip them upside down for a few minutes after salting. It keeps the filling from getting watery.
Chop Everything Finely: I dice the ham, cheese, and onion into small bits; it mixes better and makes stuffing the tomatoes easier.
Mix Until Creamy: I stir the whole filling really well with the mayo so every bite is creamy and full of flavor.
Nutrition
Calories: 181kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 263mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2881IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 1mg
