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Baked Stuffed Tomatoes

  Tomatoes 6 Medium
  Bacon slices 2
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Cooked corn 1 Cup (16 tbs)
  Pepper 1 1⁄2 Dash (1 Generous Dash)
  Toasted buttered bread cubes 3⁄4 Cup (12 tbs)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)

Cut slice from top of tomatoes; scoop out and save pulp leaving 1/4-inch shell.
In skillet, cook bacon; remove and crumble.
Cook green pepper and onion in drippings until tender; stir in corn, pepper, and all but 1/2 cup tomato pulp.
Cook over low heat 5 minutes.
Place 1 tablespoon bread in each tomato; fill with vegetable mixture.
Top with remaining bread.
Place in baking dish; add water to just cover bottom of dish.
Bake at 350°F. for 20 minutes.
Meanwhile in saucepan, combine soup, reserved tomato pulp, milk, and bacon; heat but do not boil.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1510 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 21 mg7%

Sodium 2577.7 mg107.4%

Total Carbohydrates 282 g93.8%

Dietary Fiber 29.9 g119.5%

Sugars 30.4 g

Protein 44 g88.7%

Vitamin A 141% Vitamin C 206.4%

Calcium 53.6% Iron 69.9%

*Based on a 2000 Calorie diet

Baked Stuffed Tomatoes Recipe