Cheesy Corn-Stuffed Tomatoes

Name: Cheesy Corn-Stuffed Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

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

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.

Nutrition Facts

1 each: 131 calories, 2g fat (0 saturated fat), 3mg cholesterol, 108mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Corn-Stuffed Tomatoes in Taste of Home June/July 1997