Mexi-Corn Stuffed Tomatoes, Microwave

Prep Time
Cook Time
Ready In

"A fast side dish"

Original recipe yields 6 servings


  • Serving Size: 1 (11.3 g)
  • Calories 34.9
  • Total Fat - 0.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 1.3 mg
  • Sodium - 35.8 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.2 g
  • Protein - 1.4 g
  • Calcium - 32.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In mixing bowl ,combine everything but tomatoes

Step 2

Cut 1/2 inch of of each tomatoes

Step 3

Scoop out insides

Step 4

Chop pulp and add to bowl mix

Step 5

Stuff tomatoes with 6 even portions

Step 6

Arrange in 10 inch pie plate

Step 7

Cover with plastic wrap

Step 8

Cook on high for 6 minutes

Step 9

Tomatoes should be cooked but firm

Tips & Variations

  • 10 inch pie plate

Tags : Lunch



The recipe I give a 5 for flavour and taste for my execution I give myself a 3. I scaled it back to 1/3 which equated to 245 grams of tomatoes well the two tomatoes I bought weighed 230 grams and 235 grams so I used the 235 gram one and for the stuffing I used frozen corn and peas as that is what I had on hand and could not find the garlic powder but used a herb and garlic seasoning and cooked for 6 minutes in the microwave, now I don't know if it was my microwave (which is only a few months old) but in the 6 minutes my tomato was well cooked and split and impossible to get out of the bowl but it gave me an idea to do the recipe again and had some chilli powder to the mix and some liquid and cook it and then make an indent and pop an egg in and poach in the microwave for breakfast. Thank you dienia b for a great vego lunch, made for For Your Consideration tag game at FF&F.

review by:
(27 May 2021)