Corn-Stuffed Tomatoes


Classifications: Vegetables

Qty Measure Ingredient


6 large tomatoes

1/2 teaspoon salt, optional

1/2 cup plain or Italian-seasoned bread crumbs

2 cups frozen corn, thawed

2 tablespoons EACH: chopped green pepper, celery &, onion

2 tablespoons half-and-half cream

1 tablespoon butter or margarine, melted

2 tablespoons mozzarella cheese, shredded

1/4 cup water

Instructions: Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350* for 30 minutes or until tomatoes are tender.



Background: Note: DIABETIC EXCHANGES: One serving (prepared with plain bread crumbs, margarine and low-fat mozzarella and without salt) equals 1 starch, 1 vegetable, 1/2 fat; also, 131 calories, 108 mg sodium, 3 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 2 gm fat.

Serves: 6

Food Exchanges: