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Corn Stuffed Tomatoes

Farm.Fares's picture
Ingredients
  Cooked corn/Whole kernel corn - 2 (1 lb) cans, drained 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Tomatoes 10 Medium
Directions

GETTING READY
1) Preheat the oven to 375°F.
2) Rinse the tomatoes, chop off the tops and scoop out pulp.

MAKING
3) In a bowl, combine the pulp with rest of the ingredients; mix thoroughly.
4) Spoon the mixture into the tomatoes.
5) In greased muffin cups, place the stuffed tomatoes.
6) Bake in the preheated oven for about 20 minutes.

SERVING
7) Serve the Corn Stuffed Tomatoes immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
10

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 224 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 11.6 mg3.9%

Sodium 217.3 mg9.1%

Total Carbohydrates 38 g12.7%

Dietary Fiber 4.8 g19%

Sugars 3.5 g

Protein 5 g10.7%

Vitamin A 25.1% Vitamin C 26%

Calcium 1.7% Iron 8.6%

*Based on a 2000 Calorie diet

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Corn Stuffed Tomatoes Recipe