1 5/6 cups Furmano's Diced Tomatoes with Green Peppers and Onions
1/2 cup Salsa
1 1/4 cups Furmano's Whole Kernel Golden Corn
4 each Large Tomatoes
1 1/2 cups Cheese, Shredded
Preheat the oven to 350 degrees.
Brown the beef in a large skillet, season to taste.
While the beef is browning, boil the water.
Take the water off the heat and add the rice, cover for three minutes to soften the rice.
Once the beef is browned, add the cooked rice, Furmano's Diced Tomatoes with Green Peppers and Onions, salsa, and the Furmano's Whole Kernel Golden Corn to the skillet and mix together. Warm this mixture on low heat.
Cut the tops off the tomatoes and scoop out the insides with a spoon to make small bowls.
Put a sprinkle of shredded cheese in the bottom of each tomato bowl.
Spoon the filling from the skillet into each tomato, stuffing them full. Set aside any extra filling.
Set the stuffed tomatoes on a cookie sheet and sprinkle them with shredded cheese.
Place the tomatoes in the oven for 10 minutes, until the cheese is melted and the tomatoes are soft.