Cheesy Corn-Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. Mrs. Patrick Dore, Burlington, Ontario Ingredients:
6 large tomatoes |
1/2 teaspoon salt, optional |
1/2 cup plain or seasoned bread crumbs |
2 cups frozen corn, thawed |
2 tablespoons each chopped green pepper, celery and onion |
2 tablespoons half-and-half cream |
1 tablespoon butter, melted |
2 tablespoons shredded part-skim mozzarella cheese |
1/4 cup water |
Directions:
1. Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain.
2. Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender. Yield: 6 servings.
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