Tomatoes Stuffed With Corn Chili

1. 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. 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. 3

   Spoon mixture into tomato shells. Top with bread crumbs.

4. 4

   Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.

* Per serving · 4 servings · Values may vary.

No additional tips available.