Cheesy Corn-Stuffed Tomatoes
You can never have too many side dish recipes, so give Cheesy Corn-Stuffed Tomatoes a try. This recipe makes 6 servings with 151 calories, 6g of protein, and 4g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have half-and-half cream, salt, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.
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 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.
Pour water into the baking dish.
Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.