Recipe: Creamy Stuffed Tomatoes

Serves 4

  • 4 tomatoes, cored
  • 1 tablespoon butter
  • ¼ cup grated onion
  • 8 ounces cream cheese
  • Salt and pepper, to taste
  • 1 10-ounce bag of frozen corn, thawed and drained
  • 3 tablespoons chopped jalapeño, optional
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped parsley


Preheat oven to 350 degrees and lightly grease a baking dish with cooking spray. Sprinkle the inside of the cored tomatoes with salt and place upside down on a paper towel to drain for 10 minutes. Melt the butter in a small pan and sauté onion until softened. Lower heat, add cream cheese and stir. Add salt and pepper to taste. Remove pan from heat and combine with corn and jalapeño (if using). Spoon mixture into drained tomatoes and place in the prepared dish. Sprinkle tomatoes with Parmesan and parsley and bake uncovered for 15-20 minutes.