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Corn Stuffed Tomatoes Recipe
|Firm tomatoes||6 Large|
|Grated parmesan cheese||2 Tablespoon|
|Seasoned croutons||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Canned mexican style corn||12 Ounce (1 Can)|
Calories 95 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.79 g3.9%
Trans Fat 0 g
Cholesterol 3.4 mg1.1%
Sodium 215.9 mg9%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2.3 g9.3%
Sugars 6.5 g
Protein 4 g8%
Vitamin A 23.1% Vitamin C 29%
Calcium 5.7% Iron 2.6%
*Based on a 2000 Calorie diet
Cut off 1/2-inch slice from top of each tomato.
Scoop out pulp, leaving a 1/4-inch shell.
Dice pulp and add to bowl with other ingredients.
Stuff each tomato shell with an even portion of mixture.
Arrange on glass baking dish in a circle.
Cover; cook on HIGH (9) for 4 minutes or until shells are tender but still firm; turn dish once during cooking.