with DelMonte

  • Recipes
Stuffed tomatoes with corn and beans

Stuffed tomatoes with corn and beans

20 min
20 min
Corn Medley Southwest Style


4 very large or 6 to 8 regular tomatoes

1/3 c (80 ml) salsa

2 tbsp (30 ml) cornstarch

1/4 c (60 ml) fresh basil

Salt and freshly ground pepper

1 1/2 c (375 ml) cooked quinoa

1 can Del Monte southwest style corn medley

1 can 14 oz (398 ml ) Bonduelle red kidney beans

1 c (250 ml) grated cheese, your choice

2 tsp (10 ml) Tex-Mex spices


  1. Preheat the oven to 425 oF (210 oC).
  2. Cut the tops off the tomatoes, scoop out flesh with a spoon and keep in a bowl.
  3. Place the emptied tomatoes onto an oven-safe dish.
  4. Transfer the tomato flesh into a bowl. Add salsa, basil, 1 tbsp cornstarch, salt and pepper.
  5. Pour into a pot and simmer on medium while tomatoes are cooking. Add another tablespoon (15 ml) of diluted cornstarch in cold water if the sauce isn’t thick enough.
  6. In a bowl, mix quinoa with corn, cheese, red kidneys beans and spices. Stuff the tomatoes with this mixture.
  7. Bake for 20 minutes or until tomatoes are tender and the cheese golden.
  8. Pour a ladle of sauce into each deep dish, then add 1 or 2 tomatoes. Pour the sauce onto the tomatoes, if desired. Serve with a green salad.