Tomatoes Stuffed With Corn Chili

Total Time
Prep 15 mins
Cook 10 mins

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!

Ingredients Nutrition


  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.
Most Helpful

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.

Peter J November 01, 2010

What a treat this recipe is! I used Roma tomatoes and cut them lengthwise, panko crumbs and a whole Jalapeno for 2 tomatoes. The tomatoes are so attractive and would look lovely on a buffet table - The recipe can be used for Brunch, Lunch or Dinner. I served them for dinner with garlic spinach and a pork steak. Very nice colors on the plate

Bergy January 30, 2010

I am so pleased I picked this recipe to make for the Aussie / Kiwi Swap Sept 2012. Really, really tasty!! The jalapeno pepper adds just a lttle zing to which works superbly. I could only find small tomatoes so they were a bit fiddly to scoop out the insides. I halved the stuffing ingredients as well. A recipe that I can certainly recommend.<br/>Lol. Picked this recipe again for July 2013 and hadn't realised that I'd already made it. Served this time to station hands and construction workers on a station in the Pillbara. They were most impressed and there were none left, so that speaks volumes. This time I didn't have Jalapeno peppers on hand so simply added a few shakes of chilli flakes to give them a bit of a kick.

Kiwi Kathy July 13, 2013