Ingredients
4
medium tomatoes
2
cups cold cooked brown rice
1/2
cup shredded Cheddar cheese (2 ounces)
1/4
cup sour cream
1/4
cup salsa
2
teaspoons lime or lemon juice
1/2
teaspoon salt
2
medium green onions, sliced (1/4 cup)
Shredded iceberg lettuce
Preparation
Cut 1/2-inch slice from top of each tomato. Scoop out tomato pulp and seeds. Discard seeds, and chop pulp.
Mix tomato pulp and remaining ingredients except lettuce. Spoon mixture into tomato shells. Serve on lettuce.
