Gluten-Free Stuffed Tomato’s

4 large or 6 medium tomatoes / insides removed and tops cut off
3/4 c. Fresh or Frozen Corn (Thawed)
3 scallions chopped
1 can Black Beans – Rinsed and Drained
1/2 c. sharp cheddar cheese
1/2 c. Brown Rice
1/4 c. Gluten Free Bread Crumbs
1/4 t. Cumin
1/2 t. Dried Cilantro
Cayenne
Salt & pepper

Cook Corn and Scallions in Olive Oil until Corn is lightly Browned.   Add spices and Black Beans, Cheese, Rice and Bread Crumbs until combined.
Add to Tomato’s.  Sprinkle with Bread Crumbs  and drizzle with olive oil.
Bake in lightly covered aluminum foil at 450 degrees for 15 min.  Remove foil and bake
Additional 10 minutes