Corn-stuffed Tomatoes Recipe
Ingredients
| 6 large firm tomatoes 1/2 teaspoon salt | ||
| Frozen corn package | 1 , thawed | |
| 2 tablespoons chopped green pepper | ||
| 2 tablespoons chopped onion 1/2 cup bread crumbs | ||
| 1 tablespoon melted butter or margarine Water | ||
| Cheese | 2 Tablespoon, grated | |
Directions
Scoop out pulp from tomatoes, and salt them inside; then turn upside down to drain a few minutes.
Combine other ingredients, except water and grated cheese, and fill tomato shells with mixture.
Set in baking dish with very small amount of water to prevent burning.
Sprinkle with grated cheese.
Bake 20-30 minutes at 350°F.
Combine other ingredients, except water and grated cheese, and fill tomato shells with mixture.
Set in baking dish with very small amount of water to prevent burning.
Sprinkle with grated cheese.
Bake 20-30 minutes at 350°F.
Chef
