Baked Corn Stuffed Tomatoes
|Firm ripe tomatoes||6 Medium|
|Ears of corn||6 , cooked|
|Minced onion||2 Tablespoon|
|Minced green pepper||2 Tablespoon|
|Buttered crumbs||1⁄2 Cup (8 tbs) (Grated Cheese)|
Cut off stem end of tomatoes and scoop out seeds and pulp, leaving shell intact.
Turn upside down to drain.
With sharp knife cut off kernels of corn and scrape out pulp with back of knife.
There should be about 2 cups.
Cook onion and green pepper in butter for 2 to 3 minutes and mix with corn and cream.
Season to taste and fill tomatoes with the mixture.
Put in shallow baking dish and sprinkle tops with crumbs.
Bake in preheated hot oven (400°F.) for about 15 minutes.