A delightful twist on stuffed tomatoes, filled with a flavorful corn and pepper mixture, perfect for a quick and healthy meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and reduces overall baking time.
Cut the tops off the tomatoes and scoop out the insides to create hollow shells.
Save the scooped-out tomato flesh for use in soups or sauces.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking and burning.
Add minced garlic to the skillet and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the corn kernels, diced red bell pepper, and salt. Cook until the vegetables are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Fill the hollowed tomatoes with the cooked vegetable mixture.
Pack the filling gently to avoid breaking the tomato shells.
Sprinkle bread crumbs over the stuffed tomatoes.
For extra flavor, mix the bread crumbs with a little grated Parmesan cheese.
Place the stuffed tomatoes in a baking dish and bake for 10 minutes, or until the bread crumbs are golden and the tomatoes are softened.
Check the tomatoes occasionally to ensure they don't overcook.
Serve the stuffed tomatoes warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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