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Cheesy Corn-Stuffed Tomatoes

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. —Mrs. Patrick Dore, Burlington, Ontario
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 6 large tomatoes
  • 1/2 teaspoon salt, optional
  • 1/2 cup plain or seasoned bread crumbs
  • 2 cups frozen corn, thawed
  • 2 tablespoons each chopped green pepper, celery and onion
  • 2 tablespoons half-and-half cream
  • 1 tablespoon butter, melted
  • 2 tablespoons shredded part-skim mozzarella cheese
  • 1/4 cup water

Directions

  • 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 the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

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