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Iowa Corn Stuffed Tomatoes

Gadget.Cook's picture
Ingredients
  Frozen corn 1 1⁄2 Cup (24 tbs) (Green Giant Niblets)
  Tomatoes 4 Medium
  Pepper To Taste
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Corn

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