Tomatoes Stuffed With Corn Chili

READY IN: 25mins
Recipe by loof

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!

Top Review by Peter J

Yum! The initial sautee helped blend the flavours well and it had nice amount of tang without anything being overpowered. I cooked in an oven as recommended but think it would also be great prepared in advance and grilled on a BBQ, especially for summer served at room temperature.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a