Name: TOASTED CORN AND PHUTURE™ INVINCIBLE MINCE STUFFED TOMATO
Cook time: 30 min
Ingredients: 4 pieces Large beef tomatoes; 150 g PHUTURE™ Invincible Mince; 100 g Green bell pepper (diced); 100 g Frozen corn kernel (to be thawed before use); 45 g Yellow onion (chopped); 2 cloves Garlic (minced); 2 tbsp Vegetable oil; 2 tsp Lime juice; 1 tsp Ground cumin; ¼ tsp Salt; 120 g Shredded cheddar cheese; Black pepper powder (as enough)

TOASTED CORN AND PHUTURE™ INVINCIBLE MINCE STUFFED TOMATO

Print Recipe

Cook Time 30

Equipment

Frying Pan
Baking Oven

Ingredients

4 pieces Large beef tomatoes
150 g PHUTURE™ Invincible Mince
100 g Green bell pepper (diced)
100 g Frozen corn kernel (to be thawed before use)
45 g Yellow onion (chopped)
2 cloves Garlic (minced)
2 tbsp Vegetable oil
2 tsp Lime juice
1 tsp Ground cumin
¼ tsp Salt
120 g Shredded cheddar cheese
Black pepper powder (as enough)

Instructions

Cut off about ¼ part (stem end) of each tomato. Deseed (if there’s any seeds) and dice the stem end parts, set aside. Using a small spoon, carefully hollow out tomatoes. Drain tomatoes by turning it upside down.
In a large pan, heat up oil and cook PHUTURE™ Invincible Mince according to package directions. Remove from pan when cooked and set aside.
In the same pan, cook green pepper, corn kernel, onion and garlic until the green pepper is tender and corn begins to brown. Stir frequently during cooking. Transfer into a bowl, stir in diced tomatoes, cooked PHUTURE™ Invincible Mince, lime juice, cumin and salt. Add in 100g of cheddar cheese. Toss until combined.
Sprinkle black pepper powder inside tomato shells. Spoon vegetable mixture into shells. Place tomato shells on a baking tray. Bake tomato shells, uncovered at 180°C for 20 minutes. Sprinkle the remaining cheese on top of tomatoes. Bake for another 5 minutes or until cheese melts.