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Corn-stuffed Tomatoes

Canadian.kitchen's picture
Ingredients
  Firm tomatoes 6 Large
  Salt 1⁄2 Teaspoon
  Frozen whole kernel corn 12 Ounce
  Chopped green pepper 2 Tablespoon
  Chopped onion 2 Tablespoon
  Melted butter/Margarine 1 Tablespoon
  Water 1 Cup (16 tbs)
  Grated cheese 2 Tablespoon
Directions

Scoop out pulp from tomatoes, and salt them inside; then turn upside down to drain a few minutes.
Combine other ingredients, except water and grated cheese, and fill tomato shells with mixture.
Set in baking dish with very small amount of water to prevent burning.
Sprinkle with grated cheese.
Bake 20-30 minutes at 350°F.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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