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

5 5

Definitely delicious! Love fresh vegetables. Next time I will add some of the jalapeno seeds as this was pretty mild for us. I served ours with a chicken breast sandwich. Thank you loof (and your mom) for sharing.

5 5

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.

5 5

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