I’m always looking for recipes to use my fresh vegetables from our garden. This recipe uses both our tomatoes and bell peppers.
The tomatoes get nice and soft during baking. They are juicy, not dried out when done.
The filling is very good. The bell pepper cooks nicely, but is still a bit crunchy, so you have texture. The corn is a nice bit of sweetness.
Combined, the filling and tomatoes go very well with the bread crumb topping.
Overall, these were very good and a great side dish!
BAKED TOMATOES
6 Tomatoes
¼ Cup Chopped Bell Pepper
¾ Cup Corn
1 Teaspoon Salt
¼ Teaspoon Pepper
6 Tablespoons Bread Crumbs
6 Teaspoons Butter
Cut tops from tomatoes and remove pulp. Mix tomato pulp, green pepper, corn and seasonings and stuff into tomato shells. Cover each with crumbs, then dot with butter. Bake in 375 degree oven for 25 minutes.
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