Corn-stuffed Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Not, Sent | 6 | Servings |
INGREDIENTS
| 6 | Tomatoes | |
| 1/2 | t | Salt, optional |
| 1/2 | c | Plain or Italian seasoned |
| bread crumbs | ||
| 2 | c | Frozen corn, thawed |
| 2 | T | EACH green onion, celery |
| onion chopped | ||
| 2 | T | Half and half |
| 1 | T | Butter or margarine, melted |
| 2 | T | Mozzarella cheese, shredded |
| 1/4 | c | Water |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 558
Total Fat: 63.2g
Cholesterol: 6.8mg
Sodium: 1184.3mg
Potassium: 393.4mg
Carbohydrates: 9.7g
Fiber: 2.1g
Sugar: 5.2g
Protein: 2.9g