Tomatoes Stuffed with Corn
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Ingredients
| 6 | md. tomatoes | | 2 tbsp. | prepared mustard | | Salt and pepper, to taste | | 6 slices | bacon, diced and sauteed | | 1 pkg. (10 oz.) | frozen corn souffle, thawed 1 hour | | 2 tbsp. | Parmesan cheese, grated |
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Instructions
Cut a thin slice off the top of each tomato. Carefully scoop out seeds and pulp. Drain upside down on paper towels for 15 minutes. Spread inside of each tomato with mustard, then sprinkle ech one with salt and pepper. Place equal amounts of bacon pieces in the bottom of each tomato. Spoon corn souffle into tomatoes. Sprinkle cheese on top of tomatoes. Arrange tomatoes in a round 8" buttered baking dish. Bake uncovered in 375°F oven for 30 minutes.
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