Tomatoes Stuffed With Corn Chili |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From an August 1996 issue of Woman's Day magazine, this is from one of the clippings I found while helping my mom clean out a kitchen closet. This is outstanding with the summer's fresh veggies and a great dish for any bbq! Ingredients:
6 ripe tomatoes |
1 tablespoon butter |
2 garlic cloves |
3 cups corn kernels (fresh is best, frozen is ok) |
1/2 red bell pepper |
1 medium jalapeno pepper |
1/4 teaspoon salt |
1 tablespoon dry breadcrumbs |
Directions:
1. Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
2. Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
3. Spoon mixture into tomato shells. Top with bread crumbs.
4. Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.
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