LF Baked Corn Stuffed Tomatoes

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* Exported from MasterCook *

 

Baked Corn-Stuffed Tomatoes

 

Recipe By : KATHY KJLLINGSWORTH R.D. Baton Rouge General Medical Center

Serving Size : 2 Preparation Time :0:00

Categories : Les Accompagnements Lowfat Cajun

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium tomatoes, red ripe

1 cup corn kernels -- frozen

1 tablespoon onion -- minced

1 tablespoon green pepper -- chopped

1 teaspoon vegetable oil

1/4 teaspoon thyme

1/4 teaspoon basil

freshly ground pepper to taste

1 tablespoon bread crumbs -- coarse

1 teaspoon margarine -- melted

 

Preheat oven to 400°F. Cut the tops off the tomatoes and scoop out seeds and

pulp leaving enough pulp to keep the tomato skin intact. Drain tomatoes upside

down Cook corn as directed on package. Saute onion and green pepper in oil until

tender. Add corn. thyme and basil. Season to taste with pepper. Heat gently 1

minute. Fill tomatoes with corn mixture. Place tomatoes in shallow baking dish

and sprinkle tops with crumbs. Place 1/2 teaspoon of margarine atop each tomato.

Bake 10 to 15 minutes or until heated through.

 

From A Votre Sante By: Greater Baton Rouge Health Care Alliance-1988

 

 

 

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