Corn-stuffed tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Tomatoes |
| ½ | teaspoon | Salt, optional |
| ½ | cup | Plain or Italian seasoned bread crumbs |
| 2 | cups | Frozen corn, thawed |
| 2 | tablespoons | EACH green onion, celery, onion, chopped |
| 2 | tablespoons | Half and half |
| 1 | tablespoon | Butter or margarine, melted |
| 2 | tablespoons | Mozzarella cheese, shredded |
| ¼ | cup | Water |
Directions
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.
Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13x9x2-inch baking dish.
Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@...> on Jun 03, 1997