Stuffed Tomatoes with Corn

Name: Stuffed Tomatoes with Corn
Yield: 6
Ingredients: 6 to 8 medium, ripe, and firm tomatoes; 1 tablespoon butter or margarine; 2 tablespoons finely chopped onion; 2 tablespoons finely chopped green pepper; 1 1/2 cups fresh or canned corn kernels; 2 tablespoons milk; Salt and black pepper to taste; Shredded cheddar cheese

1
6 to 8 medium, ripe, and firm tomatoes
2
1 tablespoon butter or margarine
3
2 tablespoons finely chopped onion
4
2 tablespoons finely chopped green pepper
5
1 1/2 cups fresh or canned corn kernels
6
2 tablespoons milk
7
Salt and black pepper to taste
8
Shredded cheddar cheese

Ingredients

1
6 to 8 medium, ripe, and firm tomatoes
2
1 tablespoon butter or margarine
3
2 tablespoons finely chopped onion
4
2 tablespoons finely chopped green pepper
5
1 1/2 cups fresh or canned corn kernels
6
2 tablespoons milk
7
Salt and black pepper to taste
8
Shredded cheddar cheese

Directions

1
Cut off the tops of the tomatoes, remove the seeds and some of the pulp, but leave the skin intact
2
Sprinkle the tomatoes with a little salt, flip them over, and let them drain
3
Saute the onion and green pepper in butter for 2 to 3 minutes, then mix in the corn and milk
4
Taste and adjust seasoning as needed, and fill the tomatoes with the mixture
5
Place them in an unbaked baking dish greased and floured, sprinkle with shredded cheese
6
Bake at a hot temperature (220°F) for 15 minutes, then serve