You are here

Baked Stuffed Tomatoes

Quick.easy.cooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.158825
Average: 4.2 (17 votes)