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Baked Corn Stuffed Tomatoes

Global.Potpourri's picture
Ingredients
  Firm ripe tomatoes 6 Medium
  Ears of corn 6 , cooked
  Minced onion 2 Tablespoon
  Minced green pepper 2 Tablespoon
  Butter 1 Tablespoon
  Cream 2 Tablespoon
  Buttered crumbs 1⁄2 Cup (8 tbs) (Grated Cheese)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Dish: 
Stuffing
Restriction: 
Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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