Corn And Rice Stuffed Tomatoes - cooking recipe

Ingredients

8 tomatoes
salt to taste
pepper to taste
oregano to taste
1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. butter
1/2 c. grated cheese

Preparation

Slice tops off tomatoes; scoop out pulp and reserve.
Sprinkle salt, pepper and oregano into shells.
In a skillet, cook onion and green pepper in butter until tender.
Add mushrooms and saute.
Add corn, rice, tomato pulp, salt and pepper.
Heat.
Add 1/4 cup grated cheese and stuff shells.
Sprinkle with remaining 1/4 cup cheese.
Put 1/2-inch water in a rectangular baking dish; place tomatoes in water and bake 25 minutes in a preheated 375\u00b0 oven.