Corn Stuffed Tomatoes
|Firm tomatoes||6 Large|
|Grated parmesan cheese||2 Tablespoon|
|Seasoned croutons||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Canned mexican style corn||12 Ounce (1 Can)|
In large mixing bowl, combine all ingredients except tomatoes.
Cut off 1/2-inch slice from top of each tomato.
Scoop out pulp, leaving a 1/4-inch shell.
Dice pulp and add to bowl with other ingredients.
Stuff each tomato shell with an even portion of mixture.
Arrange on glass baking dish in a circle.
Cover; cook on HIGH (9) for 4 minutes or until shells are tender but still firm; turn dish once during cooking.