Tomatoes Stuffed With Corn Recipe

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Servings: 6

Ingredients

Cost per serving $2.30 view details

Directions

  1. Cut off and throw away top half of tomatoes and remove seeds. Scoop out the pulp, chop it and put in a sieve to drain. Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 min.
  2. In large skillet, saute/fry onion and green pepper in butter till softened. Add in ham and cumin seed and stir the mix over high heat for 1 minute. Add in tomato pulp and cook mix over moderate heat for 4 min. Stir in corn, cream, salt, sugar and pepper. Cook mix, covered, for 3 min.
  3. Remove cover and stir mix over high heat for 1 minute. Sprinkle the inside of each tomato shell with 1 Tbsp. of parsley. Fill shells with corn mix, dot each with 1 tsp. butter and place in a lightly buttered baking pan.
  4. Bake at 350 degrees F. for 10 to 15 min or possibly till tomatoes are soft.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 311g
Recipe makes 6 servings
Calories 296  
Calories from Fat 197 67%
Total Fat 22.35g 28%
Saturated Fat 12.82g 51%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 994mg 41%
Potassium 687mg 20%
Total Carbs 16.71g 4%
Dietary Fiber 3.7g 12%
Sugars 7.55g 5%
Protein 10.23g 16%
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