Cheesy Corn-Stuffed Tomatoes Recipe
Cheesy Corn-Stuffed Tomatoes Recipe photo by Taste of Home

Cheesy Corn-Stuffed Tomatoes Recipe

Be the first to add a review
Publisher Photo
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
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

Diabetic Exchanges: One serving (prepared with plain bread crumbs margarine and low-fat mozzarella and without salt) equals 1 starch, 1 vegetable 1/2 fat; also, 131 calories, 108 mg sodium, 3 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 2 gm fat.


  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Corn-Stuffed Tomatoes in Taste of Home June/July 1997, p39

Reviews for Cheesy Corn-Stuffed Tomatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image