Corn Stuffed Tomatoes

Corn Stuffed Tomatoes

Prep 45 minutes | Cook 15 minutes | Total 1 hour
6 servings


  1. 1 cup ham, minced
  2. 1/2 cup skim or one percent milk
  3. 1/2 teaspoon sugar
  4. tomatoes, large, firm
  5. 1 cup onion, minced
  6. 1 cup green bell pepper, minced
  7. 3/4 cup buttery spread
  8. 1 1/2 teaspoons cumin seed, ground
  9. 1 can whole kernel corn, low sodium, drained, rinsed
  10. pepper to taste


Preheat oven to 350°
  1. Cut off and discard the top half of the tomatoes and remove the seeds.
  2. Scoop out the pulp, chop it and put in a sieve to drain.  Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 minutes.
  3. In a large skillet, saute onion and green bell pepper in buttery spread until softened.
  4. Add ham and cumin and stir the mixture over high heat for 1 minute.
  5. Add tomato pulp and cook mixture over moderate heat for 4 minutes. 
  6. Stir in corn, milk, sugar and pepper.
  7. Cook mixture, covered, for 3 minutes.
  8. Remove cover and stir mixture over high heat for 1 minute.
  9. Fill the tomato shells with corn mixture, dot each with 1 teaspoon buttery spread and place in dish that has been sprayed with non-stick cooking spray.
  10. Bake for 10-15 minutes or until tomatoes are soft.
This would be great with grilled chicken.

"Wonderful summer time meal!"

Nutrition Information

Calories: 240
Fat: 12 g
Cholesterol: 15 mg
Sodium: 810 mg
Carbohydrate: 27 g
Dietary fiber: 3 g
Protein: 9 g