avocado-stuffed cherry tomatoes recipe

avocado-stuffed cherry tomatoes

prep time: 20 minutes
cook time: 0 minutes
ready in: 20 minutes

makes: 4 servings, 5 pieces each


  • 1 pint cherry tomatoes
  • 1/4 cup corn, canned, fresh or frozen (steamed for 3 minutes, then drain)
  • 1 avocado
  • 2 teaspoon lime juice
  • 3 shakes tabasco sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder, plus more for garnish

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 400°F.
  2. Cut a bit off the top of each cherry tomato. Use a finger to wipe out the seeds and discard them.
  3. Place the corn on a cookie sheet or any flat pan and bake for a few minutes until it is a bit dried.
  4. Cut the avocado in half and remove the pit. Scoop out the avocado into a bowl.
  5. Add the corn to the avocado. Add the lime juice, tabasco, salt, and chili powder to the avocado and mix well.
  6. Fill the tomatoes with the avocado mixture. Sprinkle with chili powder.

Per serving: 110 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 180mg sodium, 10g carbohydrate, 2g fiber, 2g sugars, 2g protein