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Corn-Stuffed Tomatoes




Source of Recipe


Taste of Home


List of Ingredients




6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or Italian-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 or margarine, melted
2 tablespoons shredded mozzarella cheese
1/4 cup water



Recipe



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 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until tomatoes are tender.

Yield: 6 servings.


Diabetic Exchanges: One serving (prepared with plain bread crumbs, margarine and low-fat mozzarella and without salt) equals 1 starch, 1 vegetable, 1/2 fat; also, 131 calories, 108 mg sodium, 3 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 2 gm fat.