Corn Stuffed Tomatoes Recipe
6 medium tomatoes
1 (15.25 ounce) can corn, drained and rinsed
1/2 cup water
1/4 cup chopped green onion
Nonstick cooking spray
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon fresh ground pepper
Cut off top of each tomato and discard tops. Scoop out pulp, leaving shells intact. Invert tomatoes on paper towels to drain. Chop pulp, reserve 1/2 cup chopped pulp and discard or save the remaining tomato pulp for another purpose. Combine corn, water and green onions in a nonstick skillet coated with cooking spray. Cook uncovered over medium heat for 8-10 minutes or until water is absorbed. Remove from heat and stir in 1/2 cup chopped tomato pulp, basil, parsley and pepper. Spoon mixture evenly into tomato shells and wrap each tomato in heavy-duty aluminum foil. Grill tomatoes over medium heat or bake in the oven for 5-7 minutes or until heated through.
Makes 6 Servings
Serving Size: 1 filled tomato
Nutrients per serving:
Calories: 77
Total fat: 1 gram
Saturated fat: less than 1 gram
Cholesterol: 0 mg
Sodium: 22 mg
Carbohydrate: 17 grams
Protein: 3 grams
Dietary fiber: 4 grams
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