Corn-Stuffed Tomatoes Tasty Recipes

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Corn-Stuffed Tomatoes

"As a vegetarian I maintain my eyes open for unique recipes that are easy to make. I've had this one for years. Tomatoes are filled with a buttery corn aggregate and baked. Perfect for summer season and that they make a brightly colored addition to any meal."

Ingredients :

10 medium tomatoes
4 cups entire kernel corn, drained
1 teaspoon salt
1/four teaspoon pepper
half cup butter or margarine, melted

Instructions :

Prep : 20M	Cook : 10M	Ready in : 40M

Preheat the oven to 350 stages F (a hundred seventy five tiers 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 aggregate into each tomato until stuffed. Place tomatoes into the cups of the muffin pan.
Bake for approximately 20 minutes within the preheated oven, or until heated thru.

Notes :

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