CORN-STUFFED TOMATOES
As a vegetarian I keep my eyes open for different recipes that are easy to make. I've had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal.
Provided by Shar
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
- Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
- Bake for about 20 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 17.2 g, Cholesterol 24.4 mg, Fat 10.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 499.6 mg, Sugar 5.2 g
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