Baked Stuffed Tomatoes
|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.
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