Vegetable Recipe Challenge- Day 30- Corn Stuffed Tomatoes

There’s many ways to stuff peppers and tomatoes, or even squash. This recipe uses possible my favorite way to eat corn, which is made with tomatoes pepper sand some lime juice to kick it up with flavor. Add that to a juicy tomato and bake it, you’ve got a perfect summer side dish to enjoy with dinner.

6-8 Tomatoes
2 tablespoons butter
1/2 cup chopped green onions
1/2 cup red bell peppers
2 cups corn
2 tablespoons vinegar
2 tablespoons chopped cilantro
1 teaspoon minced garlic
*a few teaspoons of lime juice to your liking is optional. I add about 2 and love the taste!

 Take your tomatoes and cut off top. Scoop out center and cut it up into chunks. In a medium skillet heat up the butter. Add onions and peppers and cook till tender. Add in your corn, vinegar, your diced tomatoes, and seasoning. Mix well and heat through. Place the tomatoes in a baking dish, if they fall over simply use foil to stand them up. Spoon in the corn mixture and back at 350F for about 10 minutes.


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