Corn-Stuffed Tomatoes

From the 8/2009 edition of country living. Great no-cook summer recipe if using leftover rice. I reduced the olive oil to 1 tablespoon from 4. Easy to make, fresh tasting, quick and inexpensive too. You can also double the stuffing and eat the rest as a salad (without the tomato).

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

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.