Corn Stuffed Tomatoes Recipe
Ingredients
| 6 large firm tomatoes | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Croutons | 1/2 Cup (16 tbs), seasoned | |
| Garlic powder | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Corn | 1 Can (10oz) | |
Directions
In large mixing bowl, combine all ingredients except tomatoes.
Set aside.
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.
Set aside.
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.
Chef
