Tomatoes Stuffed With Corn Chili

Recipe by loof751
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Spoon mixture into tomato shells. Top with bread crumbs.
  • Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.
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