Corn-Stuffed Tomatoes

As a vegetarian I keep my eyes open for different recipes that are easy to make. I’ve had this one for years. Tomatoes are stuffed with a buttery corn mixture and baked. Perfect for summer and they make a brightly colored addition to any meal.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.

Step: 2

Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.

Step: 3

Bake for about 20 minutes in the preheated oven, or until heated through.

Per Serving: 157 calories; protein 2.9g; carbohydrates 17.2g; fat 10.1g; cholesterol 24.4mg; sodium 499.6mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .