Fresh summer tomatoes provide the perfect showcase for a healthy mix of red peppers, artichoke hearts, avocado and mozzarella
6 medium beefsteak tomatoes
3 Tbs. olive oil
2 Tbs. red wine vinegar
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
1 clove garlic, minced
1/2 cup corn
1/2 cup diced red peppers
1/2 cup diced mozzarella cheese
1/2 cup chopped marinated artichoke hearts
2 *scallions, *chopped
1 avocado, diced
Cut top quarter off each tomato; reserve tops. Scoop out pulp from each tomato, leaving a 1/4"-thick shell. Dice pulp and reserved tops.
In large bowl, whisk together oil, red wine vinegar, chopped parsley, basil and garlic until blended.
Add corn, diced red peppers, mozzarella cheese, marinated artichoke hearts, chopped scallions, diced avocado and diced tomatoes; toss gently to combine. Season with salt and black pepper.
Divide artichoke mixture evenly among tomato shells. Arrange stuffed tomatoes on serving platter. Garnish with fresh basil, if desired.
Active time: 20 min.
Total time: 20 min.
Per serving: Cal. 205 Pro. 5g Carb. 17g Fiber 5g Sug. 6g Chol. 9mg Sod. 83mg Total fat: 15g Sat. 3g Trans. 0g
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