Vegetable - Stuffed Tomato Bites

1. 1

   Cut tomatoes lengthwise in half or quarters.

2. 2

   Scoop out the pulp, leaving 1/4 inch thick shells.

3. 3

   Discard pulp, Place tomato shells, cut side down, on paper towels.

4. 4

   Let stand while preparing filling.

5. 5

   For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.

6. 6

   Stir in corn and jicama.

7. 7

   To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.

8. 8

   Season to taste with freshly ground pepper.

9. 9

   To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.