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Corn Stuffed Tomatoes

Microwave.Lady's picture
Ingredients
  Firm tomatoes 6 Large
  Grated parmesan cheese 2 Tablespoon
  Seasoned croutons 1⁄2 Cup (8 tbs)
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned mexican style corn 12 Ounce (1 Can)
Directions

In large mixing bowl, combine all ingredients except tomatoes.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
8

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