Iowa Corn Stuffed Tomatoes
|Frozen corn||1 1⁄2 Cup (24 tbs) (Green Giant Niblets)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Plain bread crumbs||2 Tablespoon (Progresso)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Melted margarine/Butter||3 Tablespoon|
Preheat oven in Convection Bake to 375°F (*350°F).
Cook corn as directed on package.
Cut tomatoes in half crosswise. With spoon, carefully remove and discard seeds. Sprinkle cut surface of tomato halves with pepper.
Combine cooked corn and all remaining ingredients. Fill tomato halves with corn mixture. Place stuffed tomatoes in ungreased 3-quart (9" x 13") baking dish.
Convection Bake for 10 to 20 minutes or until thoroughly heated.