Tomatoes Stuffed With Corn Chili

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 ripe tomatoes
• 1 tablespoon butter
• 2 garlic cloves
• 3 cups corn kernels (fresh is best, frozen is ok)
• 1/2 red bell pepper
• 1 medium jalapeno pepper
• 1/4 teaspoon salt
• 1 tablespoon dry breadcrumbs

Recipe

• 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 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 spoon mixture into tomato shells. top with bread crumbs.
• 4 bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.