Basil & Pepper Stuffed Tomatoes

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 4 large ripe tomatoes
• 2 bell peppers (red and yellow), finely diced
• 1 1/2 cups fresh corn kernels
• 1/2 cup fresh basil, chopped
• 1 1/2 cups cooked couscous or quinoa
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz fresh mozzarella pearls or small cubes

Instructions

1. 1Preheat the oven to 375°F. Slice each tomato in half horizontally and carefully scoop out the seeds and pulp with a spoon, leaving sturdy shells about 1/2-inch thick. Reserve chopped pulp and discard excess seeds and liquid.
2. 2Arrange the hollowed tomato halves cut-side up in a lightly oiled 9-by-13-inch baking dish. Sprinkle the insides lightly with salt and let them sit while you prepare the filling.
3. 3Heat olive oil in a skillet over medium heat. Add the diced bell peppers and cook until just tender-crisp and bright, about 4 minutes.
4. 4Stir in the fresh corn kernels and minced garlic; cook 2 minutes more until fragrant. Remove from heat and fold in the reserved tomato pulp, cooked couscous, chopped basil, half the Parmesan, salt, and black pepper.
5. 5Blot any excess liquid from the tomato shells with a paper towel. Spoon the pepper-corn-basil filling generously into each tomato half, mounding it slightly.
6. 6Nestle a few mozzarella pieces into the tops of the filling and sprinkle the remaining Parmesan over everything. Drizzle the remaining olive oil across the stuffed tomatoes.
7. 7Bake uncovered for 18 to 22 minutes until the tomatoes are soft but still hold their shape, the cheese is melted and lightly golden, and the filling is hot throughout.
8. 8Let rest 3 to 4 minutes out of the oven so the juices settle. Garnish with extra torn basil leaves and serve two halves per person as a bright main course.