Elvira'S Tomatoes Stuffed With Corn

1. 1

   Scoop

2. 2

   out

3. 3

   and

4. 4

   drain

5. 5

   tomatoes.

6. 6

   Reserve

7. 7

   pulp, saute onions and

8. 8

   peppers

9. 9

   in butter until tender. Add tomato pulp, bread crumbs

10. 10

    and seasoning.

11. 11

    Cook until very thick. Add corn that has been cooked and cut from the cob.

12. 12

    Sprinkle inside of each tomato with a pinch of salt and stuff with corn mixture. Cover tops

13. 13

    with bread crumbs, dot with bits of butter.

14. 14

    Bake for 15 to 20 minutes or until brown. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.