Corn-Stuffed Tomatoes

• 1 3/4 cups fresh corn kernels (about 2 large ears, scraped off cob)
• 1 cup cooked jasmine rice, cooled to room temperature
• 1/2 avocado, chopped
• 1/2 cup orange peppers (about 1/2 small pepper) or 1/2 cup yellow pepper, chopped (about 1/2 small pepper)
• 1/4 cup red onion, chopped
• 1 tablespoon olive oil
• 3 tablespoons cilantro, chopped
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon cumin (or more to taste)
• 1 garlic clove, minced (or more to taste)
• 6 medium vine tomatoes

1. In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

fresh corn kernels, jasmine rice, avocado, orange peppers, red onion, olive oil, cilantro, lemon juice, salt, black pepper, cumin, garlic, tomatoes

Taken from www.food.com/recipe/corn-stuffed-tomatoes-379959 (may not work)