Stuffed Baked Tomatoes - cooking recipe

Ingredients

6 large ripe red tomatoes
2 stalks celery, cut small
1/2 c. cooked lima beans
1 lb. fresh green pepper, diced
salt and pepper to taste
1/2 c. fresh corn, cut off cob
2 slices bread, cubed
1/2 onion, diced

Preparation

Cut thin slice from top of tomatoes and scoop pulp out with large spoon.
Mix pulp with remaining ingredients and let stand. Place tomatoes carefully in 8-inch greased baking dish.
Fill carefully with mixture.
Top with bread crumbs and butter or grated cheese.
Bake at 375\u00b0 for 30 minutes.