Corn-Stuffed Tomatoes Recipe

Free Recipe Corn-Stuffed Tomatoes

Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Corn-Stuffed Tomatoes Recipe

6 lg Tomatoes
1/2 ts Salt, optional
1/2 c Plain or Italian seasoned
-bread crumbs
2 c Frozen corn, thawed
2 tb EACH green onion, celery,
-onion, chopped
2 tb Half and half
1 tb Butter or margarine, melted
2 tb Mozzarella cheese, shredded
1/4 c Water

Corn-Stuffed Tomatoes Preparation

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes, if desired. Invert on paper towel to drain. Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13x9x2-inch baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender. Recipe by: Taste of Home – June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997

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