Preparation Steps

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Slice the tops off the tomatoes and scoop out the cores and seeds, reserving the pulp. Lightly sprinkle the insides with a pinch of salt and place upside down on a paper towel to drain.
• Heat olive oil in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
• Add ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 5–6 minutes.
• Stir in taco seasoning, reserved tomato pulp, black beans, corn, lime juice, cilantro, salt, and pepper. Cook 2–3 minutes to combine flavors and warm the beans and corn.
• Spoon the turkey mixture evenly into the hollowed tomatoes. Top each stuffed tomato with a sprinkle of shredded cheddar cheese.
• Place stuffed tomatoes on the prepared baking sheet and bake 12–15 minutes, until cheese is melted and tomatoes are tender but still hold their shape.
• Remove from oven and let cool for 5 minutes. Garnish with extra cilantro and serve warm.