Spring has sort of sprung so have a different kind of refreshing salad–Corn Chili Stuffed Tomatoes. Create an edible tomato bowl and fill it with a delicious mix. The jalapeño pepper adds a bit of a zing to the juicy tomato and the crispy corn kernels. The multiple textures are sure to be a treat for your tastebuds! Make the tomatoes as the main entree or add it as a side dish to a grilled masterpiece perhaps.

Search for firmer tomatoes to make the scooping process less of a mess. Top the tomato with breadcrumbs for a toasted cap. Some have even mixed some cheese in with the breadcrumbs to make a cheesy topping. Worried about the tomato bowls rolling around in the oven? Cook them in a muffin pan!

Corn Chili Stuffed Tomatoes

• Total: 25 min
• Servings: 6
   

Ingredients:

• 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⁄ 4teaspoon salt
• 1 tablespoon dry breadcrumbs

Directions:

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.