Tomatoes Stuffed With Corn Chili

Name: Tomatoes Stuffed With Corn Chili
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

8 ingredients

4 steps

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.