*  Exported from  MasterCook  *

                       Baked Corn-Stuffed Tomatoes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tomatoes                         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    medium-sized ripe tomatoes
   1      C.             -- (1/2 of 10 oz. pkg.)
                        frozen kernel corn
   1      Tbsp.         minced onion
   1      Tbsp.         chopped green pepper
   1      Tsp.          vegetable oil
     1/4  Tsp.          thyme
     1/4  Tsp.          basil
                        freshly ground pepper to taste
   1      Tbsp.         coarse bread crumbs
   1      Tsp.          margarine -- melted

Preheat oven to 400 degrees. Cut the tops off tomatoes and
scoop out seeds and pulp, leaving enough pulp to keep the
tomato skin intact. Drain tomatoes upside down. Cook corn as
directed on package. Saute onion and green pepper in oil until
tender. Add corn, thyme and basil. Season to taste with
pepper. Heat gently 1 minute. Fill tomatoes with corn mixture. 
Place tomatoes in shallow baking dish and sprinkle tops
with crumbs. Place 1/4 pat of margarine atop each tomato.
Bake 10 to 15 minutes or until heated through.


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