Ingredients – 1 cup broccoli (Fresh if possible, otherwise you can use frozen) – 1 cup sweet baby corn – ½ cup Basmati rice or brown rice – ¼ red onion – 2 tsp capers – 3 Thai chilies (optional) – 1 tsp cumin seed – 2 tsp Extra Virgin olive oil for cooking – 2 tsp of olive oil to brush the tomatoes – 2 tsp salt (or to taste) – 2 tsp crushed black pepper – ½ cup shredded sharp cheddar cheese – 2 cups water

Instructions Pre-preparation

Preheat the oven to 385 degrees
Rinse the rice using cold water
Add water to a small pot and add the rinsed rice
When the water start boiling and the rice grain has doubled in size, drain the water and set the rice aside
Chop the onions
Cut the tops of the tomatoes and core them. Save the inner pulp for future recipes
Use a paper napkin to suck up any extra moisture and juice from the inside of the tomato
Using a brush, oil the inside and outside of the tomatoes. Make sure they are well coated.
Whether you are using fresh or frozen broccoli, make sure it is chopped really small

Preparation

Put the tomatoes in a baking dish. Put the dish in the oven and allow them to bake for about 25. The tomatoes need to be roasted well before they can be stuffed, so, adjust time according to your oven

In a medium saucepan, add the oil and allow get warm Add the cumin seeds and allow them to brown a little Add the onions, broccoli, Thai chilies and corn Add the salt and pepper Allow the broccoli to sauté until it is well done. Turn off the heat Mix the rice with the broccoli mixture. Add the capers and mix well. Stuff the tomatoes with the mixture. Don’t be afraid to pack in as much of the mixture as you can. Top the stuffed tomatoes with the shredded cheese and place the baking tray back into the oven Bake for another 15 minutes or until the cheese has melted completely

Remove from oven and allow cooling for a few minutes.