Baked Corn Stuffed Tomatoes Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Interest GroupExotic
Ingredients
| 6 firm ripe medium tomatoes | ||
| 5 or 6 ears corn, cooked | ||
| 2 tablespoons each of minced onion and green pepper | ||
| Butter | 1 Tablespoon | |
| Cream | 2 Tablespoon | |
| Buttered crumbs or grated cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut off stem end of tomatoes and scoop out seeds and pulp, leaving shell intact.
Turn upside down to drain.
With sharp knife cut off kernels of corn and scrape out pulp with back of knife.
There should be about 2 cups.
Cook onion and green pepper in butter for 2 to 3 minutes and mix with corn and cream.
Season to taste and fill tomatoes with the mixture.
Put in shallow baking dish and sprinkle tops with crumbs.
Bake in preheated hot oven (400°F.) for about 15 minutes.
Turn upside down to drain.
With sharp knife cut off kernels of corn and scrape out pulp with back of knife.
There should be about 2 cups.
Cook onion and green pepper in butter for 2 to 3 minutes and mix with corn and cream.
Season to taste and fill tomatoes with the mixture.
Put in shallow baking dish and sprinkle tops with crumbs.
Bake in preheated hot oven (400°F.) for about 15 minutes.
Chef
