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Iowa Corn Stuffed Tomatoes Recipe
|Frozen corn||1 1⁄2 Cup (24 tbs) (Green Giant Niblets)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Plain bread crumbs||2 Tablespoon (Progresso)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Onion||1 , thinly sliced|
|Melted margarine/Butter||3 Tablespoon|
Serving size: Complete recipe
Calories 1320 Calories from Fat 694
% Daily Value*
Total Fat 78 g120.4%
Saturated Fat 31.8 g159.2%
Trans Fat 0 g
Cholesterol 121.5 mg
Sodium 983.9 mg41%
Total Carbohydrates 113 g37.6%
Dietary Fiber 16 g63.8%
Sugars 29.2 g
Protein 42 g83.8%
Vitamin A 160.6% Vitamin C 166.3%
Calcium 95.9% Iron 21.2%
*Based on a 2000 Calorie diet
Cook corn as directed on package.
Cut tomatoes in half crosswise. With spoon, carefully remove and discard seeds. Sprinkle cut surface of tomato halves with pepper.
Combine cooked corn and all remaining ingredients. Fill tomato halves with corn mixture. Place stuffed tomatoes in ungreased 3-quart (9" x 13") baking dish.
Convection Bake for 10 to 20 minutes or until thoroughly heated.