Elvira'S Tomatoes Stuffed With Corn - cooking recipe

Ingredients

6 tomatoes
3 Tbsp. bell pepper
1/2 c. chopped onion
1/3 stick butter
4 Tbsp. soft bread crumbs
1/3 tsp. salt
4 large ears of corn
cayenne pepper to taste

Preparation

Scoop
out
and
drain
tomatoes.
Reserve
pulp, saute onions and
peppers
in butter until tender. Add tomato pulp, bread crumbs
and seasoning.
Cook until very thick. Add corn that has been cooked and cut from the cob.
Sprinkle inside of each tomato with a pinch of salt and stuff with corn mixture. Cover tops
with bread crumbs, dot with bits of butter.
Bake for 15 to 20 minutes or until brown. Serves 6.