CORN STUFFED TOMATOES (dairy)

Ingredients 6 large tomato 1/2 teaspoon salt 1/2 cup plain or Italian-seasoned bread crumbs 2 cups frozen corn—thawed 2 tablespoons green pepper—chopped 2 tablespoons celery—chopped 2 tablespoons onion—chopped 2 tablespoons half and half 1 tablespoon butter or margarine - melted 1 teaspoon ground pepper 2 tablespoons mozzarella cheese—shredded 1/4 cup water

Instructions

Preheat oven to 350. Cut a thin slice off the top of each tomato; scoop out and discard the pulp. Sprinkle salt inside the tomato if desired. Invert the tomatoes on paper towels to drain. Meanwhile in a glass bowl combine the bread crumbs, corn, pepper, green pepper, celery, onion, half and half, and butter. Mix to combine and then spoon the corn mixture into the tomato shells. Place the filled tomatoes in an ungreased 13 x 9 inch baking dish. Sprinkle the top of the corn mixture with cheese. Pour just enough water into the baking dish to come up about 1/4 of an inch on the outside of the stuffed tomatoes and bake uncovered for 30 minutes or until tomatoes are tender. Serve immediately. This recipe can be doubled or tripled.

Serving Size

Serves 6.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .